Sour Duck Market’s Fried Sweet Potatoes (and Goat Cheese Onion Dip) Recipe
Shouldn’t be too hard; now if we could only bake bread like they do
By Wayne Alan Brenner,
10:00AM, Sat. Apr. 25, 2020
Sometimes, rather than using a sweet potato or yam to craft yourself a quick pipe – like the Chronicle’s Kevin Curtin does exceptionally well – you can take it and create something that’s delicious to eat after you’ve inhaled another bowl of robust herb. Or even if you’re not indulging in anything other than fresh air and meditation, for that matter.
Or, especially with something this tasty? Hell, you could eat your way through an anxiety attack and come out so much calmer on the other side.
So. Much. Calmer.
Fried Sweet Potatoes w/ Goat Cheese Onion Dip
1 large sweet potato
1 tsp canola oil
1 tsp salt
2 qt frying oil
1 Tbsp corn starch
¼ c green olives
½ c goat chevre
1 Tbsp heavy cream
1 tsp olive oil
1 c mayonnaise
1 Tbsp sweet paprika
1 c pistachios
1) Preheat oven to 325°F
2) Lightly coat sweet potato with salt and canola oil. Place on a baking pan and bake in the oven for 35-45 minutes. Once just tender, but not mushy, remove sweet potato from oven and let cool in a fridge. When the sweet potato is cooled, cut into small bite-size pieces. Reserve.
3) Place pistachios on a separate baking pan, and bake in the oven for 10 minutes. Remove from the oven and let pistachios cool at room temp. Once cooled, mince the pistachios. Reserve.
4) Mince the onion and green olives. Place into a mixing bowl with goat chevre, heavy cream, olive oil, mayonnaise, sweet paprika, and fold until it is thick and smooth.
5) In a small but deep pot, bring the frying oil up to 350°F. Use a small home fryer if you have one. Lightly coat the sweet potato pieces in corn starch. Dust off and excess corn starch. Place the sweet potatoes in the hot oil and let fry for 4-5 minutes. Then remove from heat and let sit on a cloth or paper towel for a minute.
6) Sprinkle pistachios over the Goat Cheese Onion Dip. Enjoy with the fried sweet potatoes.
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