St. Patrick’s Day Shamrock Stuffed Sweet Potato Un-Recipe

Easy Weeknight Dinners // Un-Recipe No. 3
St. Patrick’s Day Shamrock Stuffed Sweet Potato

4 stars stars based on 3 reviews

Hands-on time:
Serves: 4

Crispy tater tots (“gold coins”) smothered in tangy green shamrock sauce and topped with watercress make the perfect St. Patrick’s Day Stuffed Sweet Potato.

What’s an un-recipe?


Baked Sweet Potatoes (pssst: >> how to bake a perfect sweet potato)
Garlic Cloves
Sweet Onion
Handful Of Spinach
Olive Oil
Shamrocks (okay, okay, use watercress instead)
Fingerling Potatoes (or any yukon gold potatoes)
Dried Thyme
Dried Basil

Prep For St. Patrick’s Day Shamrock Sweet Potato:

1. Make the “Shamrock Sauce:” Roughly chop a couple cloves of garlic and one half of a sweet onion. Toss them in a food processor with one avocado and a couple handfuls of spinach. Pour in a couple Tbs of olive oil and the juice of one lime. Blend until creamy. Sprinkle in salt, pepper, dried basil and dried thyme to taste. There are a million recipes for similar “green goddess dressing” online, but guess what? You don’t need them! When you use ingredients that are complementary like these, it’s almost impossible to screw up. Start slow with the liquids and add more if you want your sauce to be thinner. Proceed similarly with the spices; go easy and taste often. Using this method will guarantee you get a sauce that’s perfectly matched to your taste.

2. Prepare the “Gold Coins” (potato discs): Cut the fingerling potatoes into ¼” discs. Liberally coat with olive oil and a few pinches of dried basil, dried thyme, salt and pepper (using the same spices as above unites the dish with the sauce). Saute potatoes in a non-stick pan over medium-high heat. Make sure to only put one layer down so each disc gets full contact with the pan. Refrain from turning too early as you want the potatoes to brown and develop a nice golden crisp. Turn before they get too brown.

3. Assemble the Shamrock Stuffed Sweet Potatoes: Place several potato discs into each baked sweet potato. Generously drizzle with Shamrock Sauce. Garnish with a handful of watercress.



Surprise Ingredient:

Potatoes. You might be thinking, potatoes on potatoes? YES. (There was a restaurant I used to frequent in Milwaukee when I lived there called Comet Cafe. They had a brunch special called Pancakes Pancakes which basically consisted of cooked pancake chunks thrown into the pancake batter. Cute concept, delicious results and an idea totally worth replication.) The potato discs in this un-recipe toast up like little tater tots and add a nice crunchy contrast to the soft meat of the baked sweet potato.  

For The Win:

Shamrocks, er, Watercress. Watercress is a tender leafy green with cute little leaves and a slight bitter, peppery flavor. It’s part of the Brassicacaea family of vegetables (think cabbage, brussel sprouts and broccoli) and is chock-full of health-supporting vitamins and minerals. When viewed from a distance and with a slight stretch of the imagination, it vaguely looks like shamrocks. 😉

The Takeaway:

Contrast Is A Common Pattern. This un-recipe is built on contrast and adapted from familiar food patterns we see everywhere: fries and aioli. Chips and guac. Both of these classic appetizers combine a crispy, fried base with a creamy, tangy sauce. Potato discs and shamrock sauce are simply a variation on that theme. When you look at food this way, it’s easy to come up with more ideas for un-recipes based on simple ingredients that play well together.

Why is there no picture of this recipe?

More Un-Recipes To Make:

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