This tasty recipe can be a colorful and nutritious side dish to accompany a main course. I usually enjoy it with stuffed roasted turkey, turkey roll or chicken salad. The addition of sage and Parmesan cheese is my Italian touch that makes this recipe delightful. I love the combination of the batatas’ sweetness and the savory flavor of Parmesan cheese.
Batatas belong to the Convolvulaceae family, and not the Solanacee one of the common yellow potatoes. Their origin is thought to be either Central America (and imported to Europe after the discovery of the New Continent) or South Africa. The skin color can vary from red to purple, from white to brown, the flesh also varies from white to yellow, orange or purple. Besides being delicious, batatas are very nutritious because they are rich in fiber (this is important to prevent certain disorders such as intestinal cancer), beta-carotene (the orange ones), vitamin C, B6 and carbohydrates, making them an excellent source of energy.
PATATE DOLCI AL FORNO CON SALVIA E PARMIGIANO (BAKED BATATAS WITH SAGE AND PARMESAN )
3 medium batatas, unpeeled
45 g (1.6 oz) unsalted butter
1 tablespoon brown sugar
6 sage leaves, chopped
15 walnut halves, coarsely chopped
3 tablespoons grated Parmesan cheese
Salt and pepper
1. Wash the batatas under cold running water. Place in a large pan and cover with water. Bring to a boil, reduce the heat and cover with a lid. Cook for 30-40 minutes or until tender, but not soft; ( you can also cook in a steamer). Drain, cool and peel. Cut into 1.5 cm (about 1/2 inch) -thick slices.
2. Preheat oven to 200° C. Place the potato slices on a baking pan
3. In a saucepan, melt the butter with the sage. Add the brown sugar, salt and pepper. Place the potatoes in a baking pa. Pour the sauce over the potatoes and bake for 5 minutes
4. Remove from oven, decorate each slice with half a walnut. Sprinkle with Parmesan cheese. Bake for additional 5 minutes. Serve warm. – Paola