SWEET POTATO ALIGOT
In a classic French pommes aligot potatoes are mashed with butter and enough cheese to turn them into a stretchy purée that's soft, gooey and eminently comforting. This version, made with sweet potatoes, has a gently caramelized flavor and a deeply satiny texture. Pan-fried sage leaves make a crisp, herbal garnish that's worth the few extra minutes of work. Note that the bigger the sage leaves, the easier they are to fry. If you can't find Saint-Nectaire or Tomme de Savoie cheese, you can use fontina or mozzarella. And if you want to make this ahead, or reheat leftovers, let the mixture cool, then store it in the fridge for up to 3 days. Reheat it on low, stirring in a little cream until the mixture is elastic and smooth. Serve this as a side dish to sausages or roasted meats, or as a meatless entree with a fresh, crunchy salad.
Provided by Melissa Clark
Categories dinner, lunch, vegetables, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium pot, cover the potatoes and a generous amount of salt with 1 inch of water. Bring to a boil, then simmer until potatoes are tender, 10 to 15 minutes. Drain but don't wash out the pot. (You'll need it again later.)
- Meanwhile, fry the sage leaves: Line a plate with a paper towel. In a small skillet, heat 1/4-inch of oil. Add sage leaves a few at a time, and fry until golden and crisp, usually about 1 minute or so. Use a slotted spoon to transfer fried leaves to the paper-towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves, adding more oil to the pan if needed.
- In a small pot over medium heat, add the thyme and cream, and bring to a simmer. Turn off the heat and cover until needed.
- Transfer the cooked potatoes to a food processor, and pulse just until mashed. Or pass potatoes through a food mill or large-holed sieve to mash.
- Return potatoes to their cooking pot and set it over low heat. Using a wooden spoon, stir in butter, garlic and nutmeg until the butter melts.
- Remove thyme sprig from the cream. Stir the cream into the potatoes, then stir in the cheese, a handful at a time, until melted and stringy. Serve immediately, topped with the fried sage leaves.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 36 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 443 milligrams, Sugar 4 grams, TransFat 1 gram
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PTS Pts
[email protected]This dish is a great way to use up leftover sweet potatoes. It's also a great way to get your kids to eat their vegetables!
Nahima Islam
[email protected]I'm not sure what went wrong, but my aligot turned out really gluey. I think I might have added too much cheese.
Kimberley Scott
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavor is amazing and the texture is so smooth and creamy.
Nive Letele
[email protected]I'm not a huge fan of sweet potatoes, but I really enjoyed this dish. The sweetness of the potatoes was perfectly balanced by the sharpness of the cheese.
Jude Boss
[email protected]I love the vibrant color of this dish! It's so inviting and makes me want to dig in.
Emiliano Lopez
[email protected]This was my first time making sweet potato aligot, and I was really impressed with the results. The dish was easy to make and turned out perfectly. I will definitely be making this again soon.
Amanda Gish
[email protected]I thought this dish was just okay. The flavor was a bit too sweet for my taste and the texture was a bit too thick.
Bimbo Niunisava
[email protected]This was the perfect dish to serve on a cold winter night. It was warm and comforting, and the flavors were amazing. I will definitely be making this again soon.
Mary Beth Scott
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor and the creamy texture. I will definitely be making this again.
Mike Brown
[email protected]This dish was a bit of a disappointment. The flavor was just okay and the texture was a bit too runny for my taste.
Kiana Nickie (Thomas North)
[email protected]I love sweet potatoes, but I wasn't sure how I would feel about them in an aligot. I was pleasantly surprised! The sweetness of the potatoes really complemented the sharpness of the cheese.
Khema Chaudhary
[email protected]This was my first time making aligot, and I was really impressed with the results. The dish was easy to make and turned out perfectly. I will definitely be making this again soon.
Zunaira Khan
[email protected]I thought this dish was just okay. The flavor was a bit bland and the texture was a bit too gluey for my taste.
Amy Nolte
[email protected]This was the perfect comfort food for a cold night. It was easy to make and so delicious. I will definitely be making this again!
Ashlyn Rose
[email protected]This dish was a bit too rich for my taste, but I can see why others would enjoy it. The texture was very smooth and creamy, but the flavor was a bit too heavy for me.
Martha Venance
[email protected]I've made aligot before, but this sweet potato version is definitely my new favorite. The sweetness of the potatoes pairs perfectly with the sharpness of the cheese. I also love the pop of color it adds to the dish.
Austin Myo
[email protected]This sweet potato aligot was a delightful surprise! The combination of sweet potatoes and cheese was unexpected but incredibly tasty. The texture was smooth and creamy, and the flavor was rich and comforting. I would definitely recommend this dish to