Roasted Japanese Sweet Potatoes from Chef Ann Kim
Posted at: 05/02/2018 2:50 PM
Updated at: 05/02/2018 4:02 PM
Chef Ann Kim went from almost running a Jimmy John's to operating a trifecta of pizza joints receiving plenty of praise. She's a finalist for a 2018 James Beard Award and stops by the Twin Cities Live studio to share a recipe and the story behind her success.
Ann currently owns three restaurants:
Roasted Japanese Sweet Potatoes with Craime Fraiche and Bonito Flakes
By Chef Ann Kim
2 -3 Japanese sweet potatoes (purple skinned sweet potatoes with white flesh)
salt and pepper
1/2 cup creme fraiche (or sour cream)
Pickled fresno chiles
1 tsp. gochugaru (Korean chili flakes)
Pre-heat oven to 400 degrees. Cut yams into long wedges. Bake yams until golden brown and fork tender, about 20 minutes depending on the size of the sweet potatoes and your oven. Remove from oven and sprinkle with gochugaru (to desired heat level). Spread creme fraiche on the bottom of a serving plate, add warm potato wedges and top with pickled fresno chiles and bonito flakes.
Pickled Fresno Chiles
1 cup white vinegar
1/3 cup water
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon peppercorns
7 ounces red Fresno chiles, seeded and thinly sliced
Bring first six ingredients to a boil in a medium saucepan. Stir to dissolve sugar and remove from heat. Put chiles in glass canning jar, pour mixture into the jar, and let cool. Refrigerate for at least 12 hours.