Fondant Maple Glazed Sweet Potatoes with Sesame Whipped Tofu and Sweet + Sour Sauce

Returning from hiatus with a sweet potato dish I finally got right

It’s been a while! Apologies for the radio silence (this feels like I’m replying to an email thread I forgot about). I’ve been buried in work, tackling the biggest project of my career to date. I can’t share too many details, just yet, but stay tuned for an announcement later this year. In the meantime, I’m back in the kitchen and excited to share recipes more consistently here and on Instagram.

To kick things off, I’m continuing my journey to convince myself that sweet potatoes are actually good. Here, I riff on the fondant potato, giving the sweet potatoes a quick sear before finishing in the oven. Once cooked through, I build a rich maple glaze that coats these tender charred pucks, before finishing the sauce with a little soy and more vinegar to create an intensely flavorful sweet + sour sauce.

It took 3 tries to get this recipe right. Initially it started with the same fondant sweet potatoes but with a burnt pearl onion creme fraiche. The creme fraiche broke and ultimately the dish started to feel too fatty. The second time was with tofu but the sesame wasn’t as pronounced and the whipped tofu was too thin. I guess third time’s a charm. Enjoy!

Ingredients:

• 2 medium sweet potatoes

• ¼ cup apple cider vinegar (divided)

• ¼ cup maple syrup

• 1 sprig rosemary

• 2 tablespoons cold butter, cubed

• 2 tablespoons soy sauce

• 2 tablespoons sesame oil

• 1 (10 oz) package silken tofu

• Scallions or cilantro, for garnish

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Procedure:

For Sweet Potatoes:

1. Preheat the oven to 425°F (220°C).

2. Scrub the sweet potatoes with a brush; do not peel.

3. Trim the ends of the potatoes and cut into 1-inch thick rounds, ensuring a flat surface.

4. In a sauté pan large enough to hold all the potato rounds in a single layer, heat a thin layer of oil over medium heat.

5. Sear the potatoes on one side for 4–5 minutes until golden brown. Flip and sear the other side for 1–2 minutes.

6. Transfer the pan to the hot oven and roast for 15–20 minutes, or until the centers are fork-tender.

7. Carefully remove the pan from the oven, keeping in mind the hot handle. (I burned myself doing this, oops). Remove the potatoes from the pan and drain the oil and discard.

8. Add apple cider vinegar (reserving 1 tablespoon), maple syrup, and the rosemary sprig to the pan. Bring to a boil for 1 minute. Whisk in the cubed butter until melted and combined.

9. Return the sweet potatoes to the pan and baste them with the glaze for 2 minutes until perfectly coated. Remove and allow to rest.

10. Add the soy sauce and remaining apple cider vinegar and cook for 2 minutes, or until the sauce thickens slightly. Remove from heat and allow to cool slightly.

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For the Whipped Tofu:

1. In a food processor, combine silken tofu, sesame oil, and 1 teaspoon of salt.

2. Process until smooth and creamy. Set aside.

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To Serve:

1. Spread the whipped tofu evenly onto a plate or large platter.

2. Arrange the sweet potatoes on top of the whipped tofu.

3. Drizzle the sweet and sour sauce over the sweet potatoes. If the sauce separates, whisk it back together before using.

4. Garnish with sliced scallions or cilantro leaves.

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Notes:

• If needed, adjust the seasoning to taste