This Discover Cooking with California Olive Oil recipe contest submission comes from Mary Webb, a We Olive Paso Robles customer. Mary tells us “This recipe will bring a modern twist to your Thanksgiving table. The We Olive garlic olive oil and lavender sea salt are a lovely pairing for this colorful and tasty sweet potato dish.”
Four (4) small sweet potatoes, peeled and chopped
¼ organic fennel (pale parts only), chopped
Two (2) cloves garlic, chopped
Two (2) small Valencia onions, chopped
Two (2) tablespoons We Olive Garlic olive oil
½ pint half and half cream
Two (2) tablespoons Lavender Sea Salt (such as Ritrovo)
One (1) tablespoon dried fennel tops
Boil the sweet potatoes on high until tender. Meanwhile sauté the fennel, onion and garlic in one tablespoon of We Olive Garlic olive oil until golden brown. When the potatoes are done and have cooled, drain them and add to food processor. Add the fennel, onion and garlic to the food processor and chop at high speed until well-blended.
Return the potato mixture to the pot and add the half and half. Stir until warmed and thickened. Mix in the Lavender Sea Salt and other tablespoon We Olive garlic olive oil into the potatoes. Sprinkle dried fennel on top and serve.
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