Sweet Potatoes With White Truffle Oil Food

SWEET POTATOES WITH WHITE TRUFFLE OIL

Steps:

• Preheat oven to 425 F (convection) or 450F (regular oven). Peel sweet potatoes if desired, then cut into cubes about 1 inch square. (I prefer to have the sweet potatoes vary slightly in size for a more rustic look, but they should be close to the same size for even cooking.) Toss sweet potatoes with enough olive oil to make a glistening coating on each piece of sweet potato, and fresh ground black pepper to taste. Put foil on roasting pan and mist with olive oil or non-stick spray. Arrange sweet potatoes in a single layer and roast until starting to brown, about 25-30 minutes. Turn every 10 minutes while they cook (some of mine got a little too brown on one side, so watch them carefully.) Wipe out the bowl you used to toss the sweet potatoes with olive oil and put hot sweet potatoes into bowl. Toss with truffle oil and truffle salt. Arrange on serving platter and sprinkle parmesan cheese over. (Next time I would probably use a peeler to make parmesan curls.) Serve hot, with additional sea salt to season if desired.

TRUFFLED CRUSHED POTATOES

Steps:

• Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
• Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.

SWEET POTATO PURéE WITH GOAT CHEESE AND TRUFFLE OIL

Steps:

• Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil. Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
• *Available at Italian markets, specialty foods stores and some supermarkets nationwide.

ROASTED POTATOES WITH TRUFFLE OIL

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with non stick spray set aside.
• Place potatoes in a large pot of boiling water. Bring to a boil and cook potatoes just until fork tender. Drain.
• Lay potatoes in a single layer on the baking sheet. Bake for 20 minutes, shaking the baking sheet halfway through. Turn on the broiler and broil for 5 - 7 minutes or until the skin starts to crisp slightly.
• In a bowl whisk together salt, garlic powder, pepper and olive oil. Transfer hot potatoes to seasoning mixture. Toss to coat. Drizzle with truffle oil.

ROASTED NEW POTATOES WITH CARAMELIZED ONIONS AND TRUFFLE OIL

Steps:

• 1. Preheat oven to 400 degrees F. Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the otatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.
• 2. Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.