Susan Feniger shares recipes for creative Thanksgiving side dishes at the 2011 Food & Wine Classic in Aspen.Susan Feniger shares recipes for creative Thanksgiving side dishes at the 2011 Food & Wine Classic in Aspen.
So sweet potatoes, you can do it very simply where you take sweet potatoes and you bake them in their skin. You know yams, I prefer yams so you get the dark orange flesh. That, bake in their skin. Take it out of the skin, mash them, butter, honey, and lime. Very simple, really delicious. But then I also love to take sweet potatoes. Skin can be on, wash it, dice it. Saute that. And I love to do curry sweet potatoes. So I take onions and caramelize them. Take cumin seed, fresh turmeric or dry turmeric, a little bit of ginger, add it into the caramelized onions, black mustard seed. If you have a curry neem leaf bush, or you can get curry neem leaf, then all we do is take a little bit of water, if you want to keep it vegetarian. Let the sweet potato sort of cook until they start to get soft. Finish it with a little bit of brown sugar or palm sugar, and a little bit of red wine vinegar.