Cumin-Orange Caramelized Sweet Potatoes

Cumin-Orange Caramelized Sweet Potatoes

Mourad Lahlou

Mourad Lahlou

October 23rd, 2017

https://simplefeast.com/chefscatalog

Cumin-Orange Caramelized Sweet Potatoes

Serves 4
4 hours total time
45 minutes active time
Intermediate, Kid Friendly

The technique here is based on Pommes Anna, but the flavor is decidedly sweet-tangy-Moroccan. I make it with orange sweet potatoes, which are fantastic with the flavors of cumin and orange juice. Serve it with red meat, like a standing rib roast, or with roast chicken. Or turn some heads with it on the Thanksgiving buffet.

Ingredients
¼ cup cumin seeds
4 cups freshly squeezed orange juice
2 pounds sweet potatoes, peeled
6 tablespoons unsalted butter, melted
Kosher salt
1 ½ teaspoons berbere
2 tablespoons chopped tarragon leaves, optional

Directions
Toast the cumin seeds in a dry skillet over medium-high heat, stirring or shaking the pan often to keep from burning, until fragrant, about 3 minutes. Transfer to a saucepan and pour the orange juice over them. Bring to a simmer and cook, stirring occasionally to be sure the cumin seeds have not settled on the bottom, for about 1 hour. Strain through a fine mesh strainer (discard the cumin seeds) into a smaller saucepan and continue to reduce to about 2/3 cups.

Meanwhile, preheat the oven to 300˚F.

Thinly slice the sweet potatoes into 1/16-inch slices, preferably on a mandolin.

Brush some of the butter on the bottom and sides of a 9-by-9-inch baking or gratin dish and sprinkle the bottom lightly with a pinch of salt and berbere.Line the bottom of the dish with overlapping rows of sweet potatoes, placing each slice about three-quarters of the way over the previous slice.Drizzle the potato layer with butter, sprinkle with a pinch of salt and berbere, and then drizzle with the glaze. Repeat until all the potatoes are used, saving some of the nicer slices of potato for the top layer. Drizzle the top with butter, sprinkled with salt and berbere, and drizzle with glaze. There may be some remaining butter (do not pour over the top).

Cut a piece of parchment paper to fit against the top layer. Gently set on top and then seal the top of the dish with aluminum foil. Bake until the potatoes are completely tender, about 1 ½ hours. (A knife should easily go through all the layers.)

Position and oven rack in the upper-third of the oven and turn the oven to broil. Remove the foil and parchment and set the baking dish on the rack to brown the top. This won’t take long, only a minute or two.

Remove from the oven and sprinkle the top with tarragon leaves. Let sit for 10 minutes. Cut into slices and serve. Any butter in the baking dish can be drizzled over the top, if desired.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • ¼ cup cumin seeds
  • 4 cups freshly squeezed orange juice
  • 2 pounds sweet potatoes, peeled
  • 6 tablespoons unsalted butter, melted
  • Kosher salt
  • 1 ½ teaspoons berbere
  • 2 tablespoons chopped tarragon leaves, optional
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