Collective Cookbook

A Recipe for Your Fall Table

4 large Japanese Sweet Potatoes
1/2 Tsp of Salt
1/4 Tsp Garlic Powder
2 Tab Olive Oil
1 Large Red Onion
1 Small Red Pepper
3 Large Cloves Garlic/Minced
1 to 2 Tab Ginger Purée
1 Tab Dried Chives
1/3 Cup White Wine
2 Shallots
Salt & Red Peppercorns

Make sure that you use the red skinned , yellow flesh Japanese Sweet Potato. The medley of flavors is enhanced by this special variety of potato. Cut the unpeeled sweet potatoes into bite-size chunks. Immerse them in the salted garlic water as they are cut – they will darken on the exposed surfaces quickly. Boil until tender, soft enough mash. Drain. In a separate pan sauté thinly sliced red onion half-rounds in olive oil. When they are almost translucent add the chopped red pepper and shallots. Continue the sauté for a few more minutes, then add the garlic and chives. Do not over-brown. (The wine may be separately warmed if this happens.) Mash the potatoes, stir in the onion and pepper mixture. Add the ginger purée. De-glaze the pan with the wine and pour over the the potatoes. Sprinkle with salt and fresh ground red peppercorns, to taste.