Last week we said good-bye to Diana Henry who we had been cooking and baking with since October.
This week we say Bonjour to Jacques Pépin. We will be cooking with him through the end of September. This year Msr. Pépin will be 80 years young and celebrating more than 60 years of cooking wonderful dishes. It seemed only logical to celebrate with him for the nest six months. (His birthday is in December!)
This week we could cook or bake any dish of his we wanted to say “Hello”. I chose something simple.
Skillet Sweet Potatoes
1 large long sweet potato (about 1 pound), peeled and cut into 1/4 inch thick slices
1 tablespoon unsalted butter
1 tablespoon canola oil
1/2 cup water
1/4 teaspoon salt
Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water, and salt. Bring to a boil, cover, and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.
These are similar to how my mother-in-law used to make them. She called them smothered and used LOTS more butter. As you can see these only use a small amount but they caramelized nicely. Good and sweet alone, they were even BETTER sprinkled with a Stevia/Cinnamon blend.
One Pépin recipe down. At least 12 more to go – depending on the Mystery Box, The Pot Luck, Extra weeks in the month……