Soy Glazed Covington Sweet Potato Three Ways
Rhoda created this dish for Top Chef ™ 23. Her soy-glazed Covington sweet potato reimagines kamote cue, the caramelized Filipino street snack of her childhood, as a refined four-texture plate. The judges called it sweet potato as a complete dish, praising the miso purée that made the sweet potatoes sing and the crisp-fried shoestrings. It won both the Covington round and the overall Elimination Challenge, earning immunity.
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- FOR THE SOY-LIME GLAZED SWEET POTATO
- Granulated sugar – 1/4 cup
- Water – 2 tbsp
- Soy sauce – 3 tbsp , a good all-purpose soy
- Fresh lime juice – 2 tbsp , about 1 lime
- Lime zest – 1 tsp, finely grated
- Unsalted butter – 1 tbsp , to finish the glaze
- Neutral oil – 2 tbsp , for searing
- Covington sweet potatoes – 2 large, peeled and cut in 1 1/4-in / 3 cm chunks
- FOR THE SWEET POTATO-MISO PUREE
- Sweet potato – 1 medium , roasted whole
- White miso – 1 1/2 tbsp , mild and sweet
- Unsalted butter – 2 tbsp , cold and cubed
- Whole milk or cream – 2–4 tbsp , to loosen
- Fine sea salt – to taste
- FOR THE CRISPY SWEET POTATO
- Sweet potato – 1/2 medium, julienned or shaved into thin ribbons
- Neutral oil, for frying – 2–3 cups
- FOR THE LIME CREME FRAICHE
- Crème fraîche – 1/2 cup , or thick sour cream
- Lime zest – 1 tsp, plus more to finish
- Fresh lime juice – 1–2 tsp , to taste
- Honey – 1/2 tsp
- Fine sea salt – 1 pinch
- TO FINISH
- Flaky sea salt – to taste
- Thinly sliced scallion or micro herbs – to garnish
- EQUIPMENT NEEDED
- Sheet pan and a rimmed roasting tray
- Blender or food processor
- Fine-mesh sieve
- Mandoline or vegetable peeler
- Heavy skillet or sauté pan with a lid
- Small saucepan
- Deep pot or high-sided pan with a thermometer
- Microplane or fine grater
- Spider or slotted spoon; paper towels