1st Runner Up - California Sweetpotatoes: One Word, Endless Possibilities recipe contest
1 large California Sweetpotato (Covington variety)
1/2 small white onion, sliced thin
2 cloves garlic, sliced thin
2 sprigs fresh thyme
1 tablespoon unsalted butter
Salt & pepper
1 ounce Neufchatel cheese
3 tablespoons light cream
2 ounces both fresh mozzarella and smoked mozzarella, grated
3 (1/2-inch) slices both sopressata and salami, minced
1/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
Preheat oven to 350°. Place one large or two medium sweetpotato on a rack inside a sheet pan. Poke a few holes in the skin.
Roast for 45 minutes or until a skewer easily slides into and out of the flesh.
Remove, cut open and cool to the touch.
While the sweetpotatos are roasting, melt a tablespoon of unsalted butter in a heavy bottomed skillet and saute the onions and garlic until they are soft and browned (caramelized). Add the thyme and salt & pepper. Cool to room temperature.
Peel the sweetpotatoes and mash in a large bowl. Add the cheese, cream and eggs and the onion mixture that is now at room temperature. Mix to a smooth consistency.
Butter the baking pan and coat the inside with the breadcrumbs. Tap out the excess and reserve for the topping.
Spoon half of the sweetpotato mixture into the bottom of your baking pan, and using your fingers, gently press to the edges and make the top even.
Add both the mozzarella cheeses, the Parmesan and the meat to the top of the sweetpotato mixture.
Carefully cover the cheeses with the remaining sweetpotato mixture and use a spatula to smooth.
Cover the top with the remaining breadcrumbs and dot with the last of the butter.
Bake for 25-30 minutes. Turn on the broiler for 5 minutes until the top is browned. Remove and cool.
If using a spring form pan, release the spring and remove the side. If using a casserole pan, bring to the table and scoop out servings.
Recipe courtesy of Wish Upon a Dish