I got a text from Kelly last week that read: Sweet potato piccata, best thing I've ever eaten...it brought a tear to my eye. Of course, I immediately pressed him for details. He and Michael were at The Publican, a temple of the pig that happens to have an incredibly innovative selection of vegetable dishes.
I made the dish as described with capers, lemon, and toasted pecans. The result was incredible. I wouldn't expect a potato dish to read as a main course, but this one did. It's simple enough to make for a weeknight meal, but special enough to serve at your upcoming holiday dinner.
sea salt and cracked black pepper to taste
1 cup white wine (like Pinot Grigio)
1 organic lemon (thinly sliced)
In a large frying pan over medium heat, melt the butter and add the canola oil. Working in batches of 4, you next fry both sides of the sweet potato until lightly golden. (This will likely take 4 to 5 minutes per side because the heat is moderately low in order to keep the butter from burning.) Remove the sweet potato slices and drain them on paper towels. Transfer the drained slices to a baking sheet and keep them warm in a low oven.
With the fat and bits of toasted flour still in the frying pan, add the wine, sugar, shallot, lemon, capers, and thyme. Allow sauce to reduce by 1/3. Arrange sweet potato slices in a shingle-like pattern on a serving plate, drizzle the sauce over the top, and place the lemon slices around the plate. Garnish with fresh thyme leaves, salt, and pepper. (Serves 2 as a main course and 4 as a side dish.)