This autumn, we'll take sweet potatoes any way we can fix 'em...
…and you know they’ll also be featured prominently on our Thanksgiving table. We decided to use grilled, sliced sweet potatoes for this dish, and the smoky flavor is wonderful. It also turns out that if you put buttery almonds on anything, this instantly makes a dish even more delicious.
Sweet Potato Almondine
Serves 4 as a side or 2 as a main dish.
2 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Kosher salt and cracked black pepper (to taste)
2 tablespoons unsalted butter
1 cup sliced almonds
1 peeled shallot (thinly sliced)
1/4 cup torn parsley leaves (to garnish)
Preheat your outdoor grill to high. Using a sharp knife or a mandolin, slice sweet potatoes into 1/4-inch slices. In a large bowl, toss the sweet potato slices with the olive oil and the vinegar. Add salt and pepper to taste. Grill slices of sweet potato for 5 minutes per side or until well-marked by the grill grates. Remove and cover.
In a large frying pan over medium heat, melt the butter and add the almonds. Cook until nutty and fragrant. Remove from heat and set aside.
Assemble the dish by shingling the sweet potatoes on a large platter and topping with the buttery almonds. Garnish with shallot and parsley. Squeeze lemon over the whole dish and season with salt and pepper to taste.