WEEKDAYS 1e|12c|p

Vegetable Caponata on Sweet Potato Crisps

Mario Batali
Servings: 15
30 to 60 min

Vegetable Relish on Sweet Potato Cakes

  • Ingredients
  • step-by-step directions
Vegetable Caponata on Sweet Potato Crisps
  • For the Caponata:
  • Olive Oil
  • 1/2 cup Onion (1/4-inch dice)
  • 1/2 cup Celery Root (1/4-inch dice)
  • 1/2 cup Fennel (1/4-inch dice; reserving the fennel fronds)
  • 1/2 cup Sweet Potato (1/4-inch dice)
  • Salt and Pepper
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 2 tablespoons chopped fresh Mint
For the Sweet Potato Cakes:
  • 2 cups Sweet Potatoes (peeled and grated)
  • 1/2 cup Rice Flour
  • 1/3 cup Almond Milk
  • 2 tablespoons Cocoa Powder
  • 2 teaspoons Ground Cumin
  • Olive Oil
  • Salt and Pepper
  • For the Caponata: In a large cast iron skillet over medium-high heat, add about 4 tablespoons of olive oil. Saute the onions for 1-2 minutes until soft and slightly caramelized. Add the remaining vegetables and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally.
  • Once the vegetables are caramelized and soft, deglaze with the vinegar and water and reduce until all the liquid has evaporated. Adjust the seasoning, and off the heat, stir in the mint.
  • For the Sweet Potato Cakes: In a large mixing bowl, mix together all of the sweet potato cake ingredients. Season with salt and pepper.
  • In another cast iron skillet, over medium high heat, add about 3 tablespoons of olive oil. Once hot, use a tablespoon measure and scoop heaping tablespoons of the sweet potato mixture and press in the pan. The thickness should be about 1/4-inch. It may be necessary to work in batches, depending on the size of the pan. Cook the crisps for 3-4 minutes on each side, or until golden brown.
  • Once the sweet potato crisps are soft and and cooked through, remove to a plate lined with paper towels. Top the sweet potato crisps with the caponata and garnish with fennel fronds.
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