Sweet potato is a hidden gem in the culinary world, making it an ideal choice for showcasing versatile and nutritious ingredients in creative recipes.
As a nutrient-dense superfood, sweet potatoes are rich in Vitamin A and high in fibre, making them both delicious and healthful. Their natural sweetness, combined with a medium-strong, sweet taste, allows sweet potatoes to shine in both savoury and sweet dishes. The infusion of sweet potato and tamarind in this cheesecake recipe creates a unique flavour profile, offering a blend of sweet, sour, and tangy notes. This delightful combination captivates the palate, making it an intriguing addition to the menu.
“I remember we used to have boiled sweet potatoes when we were kids,” says Chef Genose George. “Adding salt to the sweet potatoes while boiling enhanced their natural flavour, and that memory inspired me to incorporate tamarind into a sweet potato cheesecake. The addition of cinnamon and aniseed powder to the crumble brings a balance of sweet and sour with a delightful crunchy texture. This recipe is not just about creating a unique dessert but also about evoking nostalgia and transforming a simple ingredient into something ‘beyond the unusual.”
Roasted Sweet Potato is a great amalgamation of flavours and textures. The use of local caper berries from Kerala and cheese from Kolkata is what makes this dish fit into the Toast philosophy.
Here are some recipes for you to try:
- Sweet Potato Tempura Roll courtesy Malavika Unni, Chef De Partie, JW Marriott Hotel Bengaluru
- Charred Sweet Potato with Jamming Chimichurri courtesy Parv Khanna, Sous Chef, Jamming Goat 3.0
- Roasted Sweet Potato courtesy Chirag Makwana, Head Chef, Olive Bandra & Toast and Tonic
- Tamarind Infused Sweet Potato Baked Cheesecake with Cinnamon and Star Anise Crumble courtesy Genose George, Regional Executive Chef – Aurika, Udaipur – Luxury by Lemon Tree Hotels
- Shakarkandi Aur Zimikand Ki Galouti courtesy Somnath Porel, Executive Chef, Elements by Rosetta, Varca
- Sweet Potato Amaranath Kebab courtesy Chef Aditi Dixit, CYK Hospitalities
Read the full story that first appeared in Deccan Chronicle dated August 5, 2024 here:
Leave a Reply