Pureed Sweet Potatoes with Slightly Spicy Salted Caramel Sauce
Here it is! The first in my mini-series of excessive salted carameled foods. This would be a great side dish, or even along with a bowl of soup or a salad.
- 4 medium sweet potatoes
- 1 red bell pepper
- ¼ onion, diced
- 2 cloves garlic, minced
- Olive oil
- ½ cup granulated sugar
- 3 Tbsp unsalted butter, plus 5 Tbsp
- 1 Tbsp jalapeño or habanero olive oil
- about ¼ cup milk, plus 3/4 cup
- 1 cup pancetta
- Salt and pepper, Paprika for garnish
Preheat oven to 400F.
Peel and dice the sweet potatoes; dice the bell pepper. Place on a baking sheet with a drizzle of olive oil. Bake for about 30 minutes or until the potato is tender.
Sauté the onion and garlic over medium-high heat for 5-10 minutes or until soft.
Heat the sugar and 3 tbsp butter in a heavy saucepan over medium heat, swirling occasionally. When the butter is melted and the mixture turns golden brown, remove from heat and stir in ¼ cup milk and olive oil. These can be added to taste. You many find that you need to add more milk to make the sauce more saucy.
Puree the sweet potatoes and pepper in a food processor. This may take several minutes to get a smooth consistency.
Add the garlic and onion, puree until smooth. Add butter and milk. Puree again. Salt and pepper to taste.
Cook the pancetta in a sauté pan over medium heat until the pieces are crispy. Blot with a paper towel.
Serve the pureed potatoes with the pancetta sprinkled over the top, dust with paprika and drizzle with caramel sauce. Sprinkle with large grained salt (Kosher salt or fresh ground salt).