My friend brought me a jar of truffle honey from Italy that I was waiting for the right time to bust out. Around 3am one night/morning after finishing a painting, I was hungry but didn't have anything in my fridge except a leftover sweet potato that I had baked the night before. See below for the recipe I created using these ingredients, plus a few others. —jayshells
kosher salt to taste
julien fresh sage
In This Recipe
Bake the potatoes at 350 until cooked through (time depends on size of potato, but approx. 45 minutes. Refrigerate for a few hours, or over night. Remove the skin and slice length-wise into 1/2 inch medallions. In a cast-iron skillet, or another heavy-bottom skillet melt the butter and olive oil together over high-heat. Add your medallions of sweet potato and cook until golden brown on each side. Spread a thin layer of truffle honey on each, season with kosher salt, and sprinkle a few shavings of your sage on top. Enjoy as an appetizer, side dish, or dessert (if you eliminate the sage).