As part of our "12 Days of Thanksgiving" countdown, Chef Dan Kluger of NYC's Loring Place—a fave restaurant of Rach and John's—shares a glazed sweet potato recipe from his cookbook Chasing Flavor.
"I love the flavor of charred potatoes, but they're harder to deeply caramelize than other vegetables," Dan says. "That's when the broiler can be your friend. It doesn't matter if you're first boiling or roasting sweet potatoes—a couple of minutes under the broiler before serving will add an exciting new flavor. Take a cue from this recipe and try to give the potatoes as much texture as possible before broiling them—you can break them up into rough chunks, scratch their surface with a fork, or, in the case of mashed potatoes, shape the top into peaks and valleys with a spatula."
Adapted from CHASING FLAVOR by DAN KLUGER. Copyright © 2020 by DAN KLUGER. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
- Finely grated zest of 1 orange
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup champagne vinegar
- ¼ cup maple syrup
- 1 teaspoon kosher salt
- 1 pound sweet potatoes (preferably Japanese), sliced 1 to 1½ inches thick
- ⅓ cup Greek yogurt
- Extra-virgin olive oil
- 2 tablespoons finely chopped dill fronds
- 2 tablespoons finely chopped mint
- 1 tablespoon finely chopped jalapeño chile (no seeds)
- Flaky sea salt
For the Maple Lime Glaze, bring all of the ingredients to a simmer in a small saucepan and reduce until thick enough to coat the back of a spoon. The glaze can be made a day or so ahead of time and refrigerated until ready to use.
Preheat the oven to 500°F. Place the potatoes on a rimmed baking sheet and roast just until tender, 30 to 40 minutes. When cool enough to handle, break the potatoes into large pieces. Preheat the broiler. Return the potatoes to the baking sheet and broil until they start to caramelize and char in spots, 2 to 4 minutes.
Spread the yogurt on a serving platter. Scatter the potatoes on top and drizzle with the maple-lime glaze and olive oil. Scatter the dill, mint, and jalapeño over the top, sprinkle with flaky salt, and serve.