Sweet potatoes are tasty, inexpensive and chock full of vitamins A, C, B2, B6 and an army of other dietary friends. But they can be a bit, well, sweet, and bland, and when made into fries or chips, they are downright soggy. Here is a simple recipe which avoids all of those pitfalls.
Russet potatoes are combined with the sweet potatoes, salty capers are minced and added to counteract any lingering sweetness, and garlic, chives, pepper and dill contribute a wallop of flavor. They are baked at high heat which makes them firm and not the least soggy. Made regular size, they are a delicious side dish or a pleasing vegetarian entree.
You can also make them very small and use them as a base for all kinds of fun little appetizers. Add a pretty floret of sour cream and chives; mushroom of tomato confit; olive tapenade; bacon-onion jam with a chunk of bacon for garnish…
- 1 lb. russet potatoes peeled, cut into quarters
- 1 lb. sweet potatoes peeled, cut into quarters
- 1 cup bread crumbs
- 1/2 cup mayonnaise
- 1/2 cup milk
- 2 tbsp. chives chopped
- 1/2 tsp. garlic powder
- 1 tbsp. dried dill
- 1 tsp. black pepper
- 2 tbsp. capers minced
- Place potatoes and sweet potatoes into separate saucepans, cover with water and bring to a boil. Lower heat to simmer and simmer until tender. Drain well.
- Run potatoes through a ricer or mash. Add remaining ingredients and mix well.