Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.
Fork crushed sweet potatoes
4 1/2 lbs sweet potatoes, washed
2 cups kosher salt
1/2 stick butter
2 Tb vegetable oil
1 cup shallots, finely chopped
1 cup sauerkraut, drained and chopped
1/2 cup currants, soaked overnight in water and drained
3/4 cup chopped toasted hazelnuts
1 Tb sherry vinegar
2 tsp hazelnut oil
3 Tb chopped chives
salt and pepper to taste
Preheat an oven to 400˚F.
Spread a layer of salt on a baking tray and place the sweet potatoes on the salt. Bake the sweet potatoes, uncovered, for 1½ hours, until very soft. Remove from the oven and allow to cool until they are just warm. When cool enough to handle, peel the potatoes and discard the skins. Place the potatoes in a large shallow pot and, using a large fork, mash the potatoes until slightly chunky. Set aside in a warm spot.
Meanwhile, in a small pot, heat the oil over medium flame. Add the chopped shallots and corned beef and sauté for 5 minutes. Add to the pot of crushed potatoes.
In another small pot, heat the butter slowly over medium-low flame, until the butter begins to brown. Add the browned butter to the potatoes.
Add the remaining ingredients to the sweet potatoes and place the pot over medium-low flame. Gently heat the crushed potatoes while stirring with a rubber spatula to fully incorporate all the ingredients. Season well with salt and pepper.