Sweet potato casserole is a much-loved staple of American Thanksgiving feasts. There, sweet potatoes are usually relegated to a sugary, cloying confection topped with marshmallow goo. Not here. At the Ooni HQ kitchen, we’ve reinterpreted them in this spicy-sweet side dish. Warm maple syrup and cinnamon bring sweetness and warmth,...
Method
Preheat your conventional oven to 190˚C (375˚F). Thoroughly coat the sweet potatoes with oil and season with salt.
Roast potatoes in the oven until they’re easily pierced with the tines of a fork (or a cake tester), but not mushy (about 35 minutes). Remove from the oven and let cool.
Add maple syrup, cinnamon, peppercorns, harissa and Aleppo pepper in a small saucepan and bring to a simmer; hold there for 3 minutes, then turn off the heat.
Fire up your Ooni oven. Aim for 345˚C (650˚F) on the center of the stone baking board inside. (You can check the temperature inside quickly and easily using an infrared thermometer. )
Slice the sweet potatoes into shingles about a half centimetre thick.
Layer sweet potatoes in a baking dish, overlapping the shingles. Use a pastry brush to glaze them with maple syrup, then sprinkle with sea salt to taste.
Place in your Ooni oven and cook until the sweet potatoes are caramelised on top, about 5 minutes.
Remove from the oven and sprinkle with chopped pecans. Serve and enjoy!
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