![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoEgrwpMELCWAjuR7efxJJpr4YLbfBkA_s0WWy5PFIZEEvv4tAaDyxJ4PC4XZy6bTCQCLRSGdwKUcDpOXTsB_ToLgp_wxkRYkI2YBNMHBB1txRunGtpTh5taaPCQaw4NmK4tO1VUnenJE/s1600/sweet+potato+almondine0552.jpg)
Sweet Potato Almondine
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)
1/2 lemon
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. (Serves 4 as a side or 2 as a main dish.)
2 comments:
That looks fantastic! But DO NOT WISH FOR SUMMER'S END! Makes me sad. #endlesssummer
I super-hate winter, and fall just feels like a prelude to winter.
Lovely dish- we are growing sweet potatoes this year and this will be perfect, thanks :)
Post a Comment