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.