Baked Sweet Potato with Almond, Parmesan and Sage Crumble (gluten free)

This is an old recipe that was in need of an update. I love sage butter, especially mixed with freshly grated Parmesan cheese. So I thought of making a savory crumble to top some baked sweet potatoes. I used almond meal instead of normal flour and it was delicious. It’s super easy to make. You can have it as a side for thanksgiving or friends-giving. This recipe makes enough crumble for 5 sweet potatoes but you can always double it.

Ingredients:

5 medium sweet potatoes, roasted

1 cup of almond meal

60gr of grated Parmesan cheese

13 fresh sage leaves, chopped

4 tablespoons of butter, cold

Salt to taste

Pepper to taste

Cayenne to taste

Extra:

A few sage leaves

Vegetable oil for frying the leaves

 

First bake the sweet potatoes in the oven at 180C/350F until tender, about 1 hour.

Once the sweet potatoes are cooked, cut the sweet potatoes lengthwise but not all the way to the bottom. Try to make a pocket for the crumble.

To make the crumble, just mix all of the ingredients in a bowl, using your fingers or a fork. You want the texture to resemble breadcrumbs.

Spoon the crumble on top of the sweet potato and broil until it becomes golden. To serve, you can sprinkle some thinly sliced sage or a few fried sage leaves. To fry the leaves, just heat about 1/2 cup of vegetable oil in a small pan. Once it is hot, fry the sage leaves for about 3-5 seconds. Then transfer them to a plate lined with paper towels. Enjoy!

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Sweet Potato Ravioli with Sage Butter

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This is a quicker way to make ravioli. Instead of making the pasta from scratch, you can use gyoza or wonton wrappers.  It works really well and saves you some time.  The roasted sweet potato pairs very well with the sage butter. I find it a very filling wintery dish. This recipe serves 3.

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Ingredients:

4 sweet potatoes, roasted

1 package of gyoza or wonton wrappers (284grs)

½ cup of Ricotta

60gr Parmesan, grated (plus extra for serving)

Zest of 1 lemon

Pinch of cayenne

Salt

Pepper

6 tablespoons of butter

Fresh sage, about 12 leaves

Egg wash

 

First roast the sweet potatoes in the oven until tender (about 1 hour at 180C/350F). Allow them to cool down. You can roast them the night before.

Mash the sweet potato and mix it with the ricotta, parmesan, salt, pepper, lemon zest and cayenne.

I find it a bit faster to do the ravioli in an assembly line, 6 at a time.

I place about 6 wrappers on a cutting board. Dip one finger in the egg wash and paint with it the outer edges of each wrapper.

Then do a quenelle with the sweet potato mixture using two teaspoons. Place it in the middle of the wrapper. Repeat until all 6 wrappers have a quenelle.

Then grab one of the wrappers and seal it pressing with your fingers. It is important to apply some pressure so it is sealed correctly, otherwise they can open while boiling. Try not to leave any air inside. Repeat for the rest.

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Once they are all assembled. Cook them for 1 ½ to 2 minutes in boiling salted water. Do it in batches.

Melt the butter in a large pan and add the sage.  Place the cooked ravioli in the butter sauce and stir until all of them are coated. Serve straight away with extra parmesan on top.