Sweetpotato Carpaccio
Developed exclusively for NCSPC by Season 1 Masterchef winner and cookbook author Whitney Miller
Recipe
Ingredients
Carpaccio
- 1 to 1 1/2 pounds sweetpotatoes peeled
- 1 tsp extra-virgin olive oil
Vinaigrette
- 1 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
Salad
- 2 cups arugula
- 3 tbsp chopped candied pecans
- 2 tbsp pomegranate arils
- 1 ½ tbsp goat cheese
- 1 tbsp honey
- 1 tbsp thick aged balsamic vinegar
Instructions
- Heat oven to 350F. Line a baking sheet with parchment paper. Slice the ends off of the sweetpotatoes. Using a mandolin, cut the sweetpotato into thin (1/8-inch) slices but manageable enough to handle after cooking.
- Place half of the slices on the parchment paper lined baking sheet without overlapping them. Place a sheet of parchment paper on top and then a baking sheet to weigh down the slices. Bake for 10 minutes. Check for al dente tenderness. Bake for another 2 to 4 minutes if needed.
- Transfer the parchment paper with the slices to the counter to allow cooling. Line the baking sheet again and repeat with the remaining slices. Allow the slices to cool completely.
- To make the vinaigrette, add the vinegar, 2 tablespoons olive oil and salt in a small bowl. Whisk until emulsified.
- To assemble, arrange sweetpotato slices slightly overlapping each other on a large serving platter. Drizzle ¾ of the vinaigrette over the slices. Toss arugula with remaining vinaigrette. Place dressed arugula in center of the platter. Sprinkle the pecans and pomegranate arils over the sweetpotato slices. Add dots of the goat cheese and drizzle honey over the slices. Lastly, drizzle balsamic vinegar over the entire dish. Serve immediately.
