Here is a recipe that is a great vegetarian dish with some different combinations then what you are probably used to having.  The sweet potatoes are roasted which is really straight forward, but I add some chipotle powder and cocoa nibs for a little different flair.  I finish the dish off with a lime-jalapeno foam.  A great appetizer for a anyone to enjoy.  Cocoa nibs is a great addition to the dish to add not only crunch but a little bit of that cocoa flavor.  Here is the recipe

3 white sweet potatoes

2 tbsp olive oil

2 tsp of chipotle powder

3 tbsp of cocoa nibs

Salt to taste

 

Lime Foam

1/2 cup of lime juice

1/2 cup of water

1 lime zested

1 tbsp of sugar

1 tsp of gelatin

2 egg whites

 

cilantro to garnish

Preheat oven to 350 degrees

Take sweet potato and drizzle with olive oil and salt.  Place the sweet potatoes in a roasting and place in the oven.  Cook sweet potatoes for about an hour or until tender.  Take out and let them rest. 

For the foam,

Take 1/4 cup water, lime juice, zest, sugar, salt and place in a pot.  Bring to a boil reduce by 1/3.  Take the other 1/4 cup water and bloom the gelatin.  Then pour the lime juice mixture over the gelatin.  Let that cool to room temperature and then place in a isi siphon with egg whites and 2 charges.  Shake well and set aside. 

To plate,

Simply slice the sweet potatoes in 3 pieces, dust with chipotle powder, cocoa nibs, and a pinch of salt.   Add your lime foam to the plate and garnish with cilantro

 

 

 

 


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