Firefly Sunchokes

This recipe serves two portions as an appetizer or one portion as an entrée.

Serves | 2 |

  • 1 lb sweet potatoes, peeled, 1-inch dice
  • 2 Tbsp canola oil, divided
  • 1 lb sunchokes, unpeeled, 1-inch rough dice
  • 1 onion, thinly sliced
  • ½ cup maple syrup
  • ¼ cup water
  • ¼ cup plus 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp cayenne pepper (optional)
  • 1 Tbsp unsalted butter
  • 1 cup Swiss chard
  • ½ tsp fine sea salt
  • 1 Tbsp finely chopped fresh cilantro
  • 1 tsp toasted sesame seeds

| Preparation | Preheat oven to 350°F. On a lipped sheet pan, toss sweet potatoes with 1 Tbsp canola oil; roast until fork tender, 8 minutes. On a separate lipped sheet pan, toss sunchokes in remaining oil and lightly roast, 10 to 12 minutes.

In a small saucepan over medium heat, combine onion, maple syrup, water, soy sauce, sesame oil and cayenne, if using, and cook until mixture thickens into a glaze, about 8 minutes.

In a frying pan over high heat, add butter, Swiss chard and cooked sunchokes and potatoes and sauté until lightly colored, about 2 minutes. Evenly coat vegetables with glaze and toss in cilantro. Garnish with toasted sesame seeds. Serve.

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