Source: North Carolina Sweet Potato Commission (and photo)
Sweet potatoes are a nutrition powerhouse—sought out for their impressive antioxidant and nutrient content. Chef Karmel gives them a sophisticated spin by slicing the potatoes and Grana Padano into thin ribbons. The vegetable’s deep orange color provides a bright contrast sided up to the Texas-style barbecued brisket and ribs she serves at her restaurant.
1 large sweet potato (about 1 lb.), cleaned and peeled
¼ lb. block Grana Padano cheese
1 tbsp. olive oil
Salt and pepper
1 tbsp. unsalted butter
¼ cup sliced almonds, toasted
- Cut sweet potato in half. With sharp vegetable peeler, peel flesh of sweet potato to create thin “ribbons”; continue peeling until all of sweet potato is prepped. Remove ribbons to a bowl.
- Repeat with the Grana Padano cheese, creating long ribbons off the block; set aside.
- To sweet potatoes, add olive oil and salt and pepper to taste; toss to coat. In a heavy sauté pan over med. heat, add sweet potatoes; cook, stirring for 2 min. Add butter to pan; continue cooking until potatoes are crisp-tender. (Do not overcook sweet potatoes or they will stick to the pan and get mushy.)
- Remove sweet potatoes to plate. Immediately top with cheese and almonds. (The heat from the potatoes will warm the cheese.) Serve immediately.