Jeff Rexinger, the News' June Cook of the Month, likes to serve these baked mounds of shredded, seasoned sweet potato with beef brisket.
Sweet Potato Haystacks
3-4 sweet potatoes
¾ cup of rice flour
¼ cup finely chopped Vidalia onion
¼ teaspoon cinnamon
¾ tablespoon fresh ground black pepper
½ tablespoon sea salt
Use a food processor or hand grate the sweet potatoes and place in a large mixing bowl. Add the onion and stir. Sprinkle the mixture with the rice flour (You don’t have to use the entire ¾ cup amount) and coat everything evenly.
In a separate mixing bowl, whisk the eggs, salt and pepper and cinnamon. Pour mixture over the sweet potatoes and mix well making sure to coat all of the potatoes.
Preheat oven to 350°. Convection ovens will work the best for this recipe. Place parchment paper on a baking sheet. Using an ice cream scoop or your hands form the mixture into a round haystack shapes, and place on the baking sheet.
Bake for 35-45 minutes until the outside is a dark golden brown color. Top with butter and more fresh ground pepper.
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