Spicy Sweet Potatoes with Chevre

Temps des Fêtes 2011
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food and drink

BY: Victoria Walsh

This side dish gets its flavour from the spicy kick of a Thai chili and tangy goat cheese.If you want to get ahead, whip up this recipe the night before and hold off on adding the goat cheese. Tuck it in the fridge. Simply reheat prepared potatoes, then add the goat cheese just before serving.

3 medium sweet potatoes, about 2½ lbs (1.25 kg)
3 tbsp (45 mL) olive oil
1 shallot, thinly sliced
1 red Thai chili pepper, thinly sliced
3 tbsp (45 mL) white wine vinegar
½ pkg (65 g) goat cheese

1 Peel potatoes and cut into chunks, about 1-inch (2.5-cm) pieces. Place in a pot. Cover with water. Bring to a boil over high heat. When boiling, uncover. Gently boil just until potatoes are tender, 10 to 15 minutes. Drain well. Rinse pot.

2 Return pot to stove and set over medium heat. Add oil. When hot, add shallot and chili. Stir until softened and fragrant, 1 to 2 minutes. Remove from heat. Slowly pour in vinegar. Add potatoes. Gently stir to evenly coat. Crumble half of cheese overtop. Gently stir to distribute cheese. Crumble remaining cheese overtop. Serve warm.

Serves 4

What to Serve

LCBO#:425132
$46.95