This dish was inspired by one of my all-time favorite dishes at a little hole in the wall in Charleston, South Carolina. It’s the potato gnocchi with goat cheese, balsamic cream sauce sauce at Five Loaves Cafe on Canon Street. I’m not usually one to order something I’ve had before, as I truly love to experiment and taste new flavor combos. Butttt–this dish is just so good to me, I order it over and over and over and over….Gotta say, this is a pretty darn good riff.
- 3 T bacon fat or butter, melted
- 3 lb. sweet potatoes, cubed
- 1/4 c balsamic vinegar
- 1/4 c raisins
- 3 oz. goat cheese
- 2 T rosemary, minced
Preheat your oven to 425ºF.
Place the cubed sweet potatoes on a baking sheet. Pour on your fat and toss around to coat the sweet potatoes very well. Place in the oven and let them get slightly crispy and cooked through–depending on how small you cube, should take about 30 minutes.
While the potatoes are roasting–put the vinegar and raisins in a saute pan and place on the stove over medium heat. Cook until the balsamic vinegar has reduced and plumped the raisins. Keep your eye on it, if you let it go too far, the vinegar will reduce to nothing and scorch your pan. This should take about 10 minutes.
When the sweet potatoes are out of the oven, place them in your serving dish, along with the raisins, any vinegar that’s left in the pan, crumbled goat cheese, rosemary and some salt. Toss around to coat.
This dish can be served at room temperature or hot. Hot is best. I had it in the fridge and then heated it in the microwave with no problems.