Easy Weeknight Dinners // Un-Recipe No. 3
St. Patrick’s Day Shamrock Stuffed Sweet Potato
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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.
Baked Sweet Potatoes (pssst: >> how to bake a perfect sweet potato)
Handful Of Spinach
Shamrocks (okay, okay, use watercress instead)
Fingerling Potatoes (or any yukon gold potatoes)
Prep For St. Patrick’s Day Shamrock Sweet Potato:
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.
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. 😉
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.