This recipe for roasted sweet potatoes comes from Andy Hollyday, the chef at Selden Standard, which was the Detroit Free Press Restaurant of the Year in 2015.
It appears in the new Detroit-themed cookbook, "4 Detroit: Four Chefs. Four Courses. Four Seasons."
Roasted Sweet Potatoes
3 pounds medium sweet potatoes, all roughly the same size
1½ cups maple syrup
½ cup red wine vinegar
1 pound fresh cranberries
1½ cups Greek yogurt
1 lemon, zested then juiced
1 cup chopped pecans, toasted
1 bunch chives, sliced thin
Salt and pepper, to taste
½ cup olive oil
½ stick butter
¼ cup sage leaves, sliced thin
Preheat oven to 350° F. Place sweet potatoes on a sheet tray and cook until a paring knife meets no resistance when inserted into the fattest part of the biggest sweet potato. Remove from oven and allow to cool down. Once cool enough to handle, remove skin from the potatoes with the help of a paring knife. Once all potatoes are peeled, slice into ¾-inch-thick rounds. Set aside.
While the sweet potatoes are roasting, prepare the cranberries. Add maple to a small sauce pot and heat over medium heat. Allow to reduce by about 75 percent until it gets thick and turns to a dark amber color. Carefully add vinegar and simmer for another 2-3 minutes. Turn off heat and add cranberries. Stir and cover with lid and allow to sit over pilot light for about 30 minutes to an hour – just barely soften the cranberries so that they remain intact. If allowed to boil, they will burst. If this happens, you will have more of a cranberry jam, which is still pretty tasty, and would still be OK to use. Allow cranberries to cool. In a small mixing bowl add yogurt, lemon zest and juice, and stir to combine. Season with salt and set aside.
Heat a large cast iron skillet over medium-high heat. Add half of olive oil and swirl. When oil begins to smoke, add the sweet potato slices. Depending on size of pan and size of the sweet potatoes, this may need to be done in 2-3 batches. Cook slices until well caramelized on the first side. Once golden, turn slices over and season with salt. Once the other side is golden, remove from pan. Set aside and keep warm. Repeat with remaining sweet potatoes.
Wipe out skillet and turn heat down to low. Add butter and cook, stirring until it stops sizzling and the butter solids begin to brown. Quickly add sage and turn off heat. Stir for 30 seconds and spoon on top of sweet potatoes.
On a large serving platter, spread yogurt to create a “bed” for the sweet potatoes. Place potatoes on top, then a few spoons of the cranberries. Sprinkle with chopped nuts and chives and a few grinds of black pepper.
Excerpted from "4 Detroit: Four Chefs. Four Courses. Four Seasons." Reprinted with permission of Nora Modern. Copyright 2017.
Executive chef Andy Hollyday prepares a dish in the kitchen at Selden Standard in Detroit on Monday, January 19, 2015. Selden Standard is the 2015 Detroit Free Press Restaurant of the Year. (Photo: Romain Blanquart, Detroit Free Press)
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