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Sweet Potato Pone with Skilled-Roasted Apples and Hot and Sour Greens

Paul Fehribach - Big Jones
Chicago, IL

Seasonal
Entree
Winter

Sweet Potato Pone
  • 1 medium-large sweet potato, about a pound
  • 1/4 cup butter, softened
  • 1/4 cup sorghum
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • pinch each clove, nutmeg, allspice, cayenne
  • 2 eggs, whipped well
  • 1/2 cup milk

Finely grate the sweet potatoes and cream together with the butter and sorghum.  Add remaining ingredients, stirring all the while, until everything is incorporated.  Bake in a well-buttered 8-inch iron skillet at 325˚F until a toothpick comes out clean, about 20-25 minutes.  Serve hot with butter and baked apples.

Skillet-Roasted Apples and Pecans
  • 2 medium cooking apples, such as granny smith, gravenstein, northern spies, etc.
  • 1/4 cup pecans
  • 1 T butter
  • pinch salt
  • pinch cinnamon
  • 1 T apple cider
  • 2 T honey or brown sugar (optional)
  • 2 T sorghum

Core the apples and cut into thick 1/2" slices.  Melt the butter in an iron skillet over medium-low heat.  Add the apples and raise the heat to medium.  Cook the apples, stirring constantly, to your taste.  I like them with a bit of bite left, this takes about 3-4 minutes.  Once nearly cooked, turn up the heat to caramelize the apples, stirring constantly to prevent scorching.  Add the cinnamon and salt.  When lightly browned, remove from heat and stir in honey or brown sugar and cider, if desired.  Return to heat and cook another minute, tossing to glaze the apples.  Serve hot with sweet potato pone.  Drizzle all with sorghum.

Hot and Sour Greens
  • 3 strips of bacon, or other salt pork
  • 1 medium onion, thinly sliced
  • 1 bunch greens - kale, collards, mustards, or broccolini, washed, destemmed, and chopped coarsely
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 2 tsp. salt
  • 1 tsp. crushed red pepper
  • 2 T honey

In a medium saucepan with tight-fitting lid, slowly render bacon and brown until crisp.  Add the onion and saute to sweat.  Add remaining ingredients and cover tightly.  Simmer for at least 20 minutes, until greens are tender.  You can cook up to 2 hours if you like, just be sure to check the water level so they don't dry out.  Check seasoning before serving, and add more salt, pepper, vinegar, or honey, if desired.

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