Ingredients
- Roasted sweet potatoes, flesh scooped out and reserved for another use
- Vegetable oil
- ½ cup maple syrup or honey
- 1 tablespoon coriander seeds
- ¼ cup cider vinegar
- Pinch chili flakes
- Mature, spicy arugula
- A salty hard cheese like Parmigiano Reggiano, Pecorino Romano or Ricotta Salata
- Tasty olive oil
- Lemon juice
- Kosher salt
Directions
Cut your sweet potato skins into strips or wedges. Add enough oil to a saute pan so that it climbs about a third of an inch up the pan’s sides. Heat the oil over medium heat and brown the skins on both sides. Some parts of the skin will be browner than others. Often I end up with pieces that look burnt, but coupled with the less browned pieces, they make a fine, crunchy foil for one another. Drain the skins on paper towels and season them liberally with kosher salt.
Meanwhile in a small sauce or saute pan simmer together the maple syrup, coriander seeds, vinegar and chili flakes till it reduces every so slightly.
Toss your arugula, olive oil, lemon juice, salt and lots of shaved cheese together in a bowl. Put it on a plate with as many skins as you like. Drizzle the whole thing with the maple reduction, and go to town on your healthy-ish masterpiece.
Recipe courtesy of Vivian Howard. More recipes and information on Howard can be found at www.VivianHoward.com
