Sweet Potato Pavé Recipe with Hot Honey and Rosemary
A California-inspired potato pavé recipe made with sweet potatoes, rosemary, and hot honey. Elegant, comforting, and perfect for holidays or special dinners.
Equipment
- mandoline
Ingredients
- 1 garlic head top cut off to expose cloves
- 1 TBSP olive oil plus more for greasing pan
- 1 ½ tsp kosher salt
- 1 1/2 cups heavy cream
- 1 TBSP hot honey store bought or homemade
- 2 TBSP fresh rosemary
- ¾ tsp black pepper
- 3 ¾ lbs sweet potatoes about 6 medium potatoes, peeled
- ¼ cup unsalted butter melted
- ¼ cup hot honey for drizzling
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (180℃). Drizzle garlic cloves with oil and wrap garlic head in aluminum foil. Bake in the preheated oven until cloves are very tender, about 45 minutes. Set aside.
- Lightly grease a 9- x 5-inch (23 x 13 cm) loaf pan with olive oil and line with parchment paper, allowing 2-inches (5 cm) of overhang on both long ends of the pan. Place kosher salt and 5 roasted garlic cloves in a large bowl; using the back of a spoon, smash into a paste. Whisk in cream, rosemary, and pepper. Set aside.
- Using a mandoline slicer, thinly slice potatoes lengthwise on the thinnest setting. Add the sweet potato slices to the cream mixture; toss gently to coat. Layer potato slices in the bottom of the prepared pan, slightly overlapping to create a shingled layer, trimming sweet potato slices if needed. Continue layering, pressing occasionally until potatoes are about 1/2 inch (1.27 cm) from the top of the pan. Discard any remaining cream and potatoes.
- Fold excess parchment over potatoes and cover pan with aluminum foil. Bake at 350°F (180℃) until potatoes are tender, about 2 hours. Remove foil from pan, leaving parchment in place. Let cool 2 hours at room temperature. Place a second 9- x 5-inch (23 x 13 cm) loaf pan on top of the cooled pavé and weigh it down with unopened canned goods. Refrigerate 8 hours or overnight.
- Carefully remove the top pan and weights. Pour off any accumulated liquid around the pavé. Invert pavé onto a cutting board; remove and discard parchment paper. Cut pavé crosswise into 8 slices. Then slice those into four smaller squares. Place slices on a rimmed baking sheet and refrigerate for at least 20 minutes or up to 4 hours.
- Preheat the oven to 500°F (260℃) with the rack in the upper third of the oven. Brush pavé slices generously with melted butter and arrange in a single layer on a baking sheet. Bake until the bottom edges are deeply browned on the bottom, 6 to 10 minutes. Remove the pan from the oven and use a spatula to gently scrape underneath the pave pieces to release them from the pan. Transfer to a serving plate, sprinkle with flaky salt, and serve hot.
Notes
This recipe is adapted from Food & Wine.
Nutrition
Calories: 443kcalCarbohydrates: 55gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 66mgSodium: 567mgPotassium: 775mgFiber: 7gSugar: 21gVitamin A: 31014IUVitamin C: 6mgCalcium: 99mgIron: 1mg
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