Sweet Potato-Chèvre Napoleons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can complete steps 1 through 3 up to 1 day ahead. Chill sweet-potato mixture airtight; cover shallots and store at room temperature. Reheat sweet-potato mixture in a microwave oven, stirring occasionally, for 3 to 4 minutes. Ingredients:
1 1/2 pounds sweet potatoes (1 1/2 to 2 in. wide) |
12 ounces shallots (3/4 to 1 in. wide), peeled |
2 tablespoons olive oil |
1 1/2 tablespoons balsamic vinegar |
about 1/2 cup milk |
3/4 cup fresh chèvre (goat cheese) |
2 tablespoons butter |
1 teaspoon minced fresh thyme leaves or dried thyme |
salt and pepper |
crisp potato galettes |
Directions:
1. Scrub sweet potatoes, pierce each in several places with a fork, and set in an 8- or 9-inch-wide pan. In another pan, mix shallots with oil and vinegar.
2. Bake shallots in a 375º oven, shaking pan occasionally, until deep golden brown, about 45 minutes; bake sweet potatoes until they give very easily when squeezed, about 1 hour.
3. Protecting your hands with a potholder, slit hot sweet potatoes open and scoop flesh into a bowl; discard skins. With a potato masher or a mixer, mash sweet potatoes, 1/2 cup milk, cheese, butter, and thyme until smooth; for a softer texture, beat in more milk. Season to taste with salt and pepper.
4. Lay a large, hot galette piece on each of four warmed dinner plates. Mound half the hot sweet-potato mixture equally in center of galettes.
5. Lay another galette flat on each sweet-potato mound. Top equally with remaining sweet-potato mixture. Stick remaining galette pieces and any fragments vertically into the sweet-potato mixture; spoon shallots around napoleons.
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