United Flavors Diced Tri-Color Sweet Potatoes served with an aerated four cheese sauce, rigatoni, and a warm Calabrian chili vinaigrette.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
Vinaigrette
INGREDIENTS
- 2 ea. Calabrian chilies
- 1 cup Neutral oil
- 1/2 cup Rice wine vinegar
METHOD
- Blend.
Purple Sweet Potato Fries
INGREDIENTS
- 2 cups We Are United Flavors Diced Tri-Color Sweet Potatoes
- 2-3 cloves Garlic, sliced thin
- 1 tbsp. Chopped parsley
METHOD
- Sauté tri color sweet potatoes with garlic and parsley.
- Deglaze with desired amount of the vinaigrette.
- Toss together with cooked rigatoni.
Aerated Cheese Sauce
INGREDIENTS
- 2 cups Heavy cream
- 4 cheese blend of asiago, fontina, parmesan, and provolone. You can sub one for a creamy blue and it will be even more funky delicious.
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
METHOD
- Bring 2 cups heavy cream to scolding point.
- Just before it bubbles and boils, add it to a blender and slowly blend in the cheese blend until the sauce thickens but is still pourable.
- Place it into and isi container about 1/2 way and charge.
