The plentiful harvest at the White House garden meant that there would be vegetables to be pickled, said Cris Comerford, executive chef. The produce is used for family meals as well as for larger formal occasions.

Lee Svitak Dean, Star Tribune

Recipes: Roasted Sweet Potatoes With Apples and Chiles

  • September 19, 2012 - 2:40 PM


Serves 4 to 6.

Note: This is an adaptable recipe; if you don't like chiles, don't use them. The recipe is from White House chef Sam Kass in "American Grown," by Michelle Obama.

• 2 sweet potatoes, peeled and cut into bite-size pieces

• Olive oil

• Salt and freshly ground black pepper

• 1/2 Granny Smith or other firm apple, such as Honeycrisp, peeled, cored and chopped small

• 11/2 tsp. lemon juice

• 1 tbsp. unsalted butter, optional

• 1 small fresh red chile, stemmed, seeded and chopped, or 1/2 tsp. dried chile flakes (see Note)

• A pinch of ground cinnamon


Preheat oven to 350 degrees.

Place sweet potatoes in bowl and toss with 2 to 3 tablespoons olive oil; season with salt and pepper. Put sweet potatoes in a single layer on a rimmed baking sheet and cover with foil. Bake until soft, about 25 minutes.

Drizzle enough olive oil to lightly coat bottom of large nonstick frying pan. Place over medium heat. Once pan is warm, add sweet potatoes. Be careful not to have the pan too hot; potatoes can easily burn.

Gently turn potatoes with a rubber spatula, until they begin to brown. Add apple, lemon juice, butter (if using), fresh chile and cinnamon. Cook until potatoes are golden brown, continuing to turn the potatoes. (If you're using dried chile flakes instead of fresh chile, add them here.) Serve immediately.

Nutrition information per serving of 6:

Calories 105 Fat 7 g Sodium 25 mg

Carbohydrates 12 g Saturated fat 2 g Calcium 16 mg

Protein 1 g Cholesterol 5 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 other carb, 1 1/2 fat.



Serves 4.

Note: This is served as a starter at White House lunches and larger receptions because it doesn't wilt or lose its texture while waiting to be eaten. You don't need to wait until winter to serve it! To toast walnuts, place on a rimmed baking sheet in a 350-degree oven for 10 to 15 minutes, stirring occasionally, until fragrant. This recipe is from White House executive chef Cris Comerford, in "American Grown," by Michelle Obama.

• 1 fennel bulb, washed and trimmed

• 1 ripe pear

• Juice of 1/2 lemon (about 1 tablespoon)

• 1 tbsp. apple cider vinegar

• 1/2 shallot, minced

• 11/2 tsp. honey

• 41 /2 tsp. extra-virgin olive oil

• Salt and freshly ground black pepper

• 11/2 tsp. freshly chopped flat-leaf parsley

• 2 oz. Parmesan cheese, shaved

• 1/2 c. toasted walnuts (see Note)


Cut fennel bulb in half, slice it crosswise into thinnest possible slices, and set aside.

Halve, stem and core pear. Slice to same thickness as fennel, then cut the slices into 1/4-inch strips. Place in a medium glass or stainless-steel mixing bowl and sprinkle with the lemon juice to prevent discoloration. Add the sliced fennel.

In a small mixing bowl, add vinegar, shallot and honey. Whisk in olive oil and season with salt and pepper.

Add vinaigrette and parsley to fennel and pear mixture. Toss gently. Place on platter and garnish with shaved Parmesan and toasted walnuts.

Nutrition information per serving:

Calories 240 Fat 17 g Sodium 260 mg

Carbohydrates 16 g Saturated fat 4 g Calcium 215 mg

Protein 8 g Cholesterol 10 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1/2 fruit, 1/2 bread/starch, 1 high-fat meat, 2 fat.

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