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Apple Cider-Braised Sweet Potatoes with Calvados Prunes and Hazelnuts
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Photography by Chris Rov Costa for Edible San Diego
Photography by Chris Rov Costa for Edible San Diego
Chef Tim Kolanko’s cider-braised sweet potatoes are the perfect balance between sweet and sour.
Ingredients
Serves 6-8
- 15 prunes
- 2 cups Calvados, apple-flavored liqueur (cognac or brandy are fine substitutes)
- 3 pounds sweet potatoes or garnet yams, peeled and cut into 1-inch tall rounds
- 3 to 4 cups fresh-pressed Julian apple cider
- 4 cloves
- 2 bay leaves
- 2 sprigs of thyme
- Several shakes of salt
- ½ cup chopped toasted unsalted hazelnuts
- 1 medium tart apple such as Honeycrisp or Pink Lady, thinly sliced, or julienned
- 1 to 2 ounces unsalted butter or 1 ounce hazelnut oil, optional to finish
Instructions
- Cover the prunes with the brandy in a small sauce pot and bring to a simmer. Remove from heat and set aside for at least 1 hour, although refrigerating overnight is better.
- Preheat oven to 350° . Stand the potatoes on end and arrange them as closely as possible in a 14-inch straight-sided braising pan, or other large, deep covered pan. Add enough fresh cider to cover just to the tops of the potatoes. Add cloves, bay leaves, thyme, and salt.
- Cook potatoes uncovered, basting every 10-15 minutes, for 45 minutes, or until tender when pierced with a fork. Transfer the pan to the stovetop over low heat and simmer until the cider has reduced to a light syrup. If desired, finish by topping the dish with butter or hazelnut oil. Top with the prunes, chopped hazelnuts and apple slices before serving.
