Confit Sweet Potatoes

Salsa Macha, Ají Amarillo, Chanm Chanm, Nasturtium

Chef Joseph Harrison of Common Thread | Savannah, GA

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Adapted by StarChefs  |  october 2024

INGREDIENTS

Salsa Macha:
1.8 kilograms Corto TRULY 100% extra virgin olive oil
75 grams garlic
200 grams ancho chile, seeded and chopped
40 grams morita chile, seeded and chopped 
50 grams peanuts
50 grams pecans
200 grams brown sugar 
50 grams red wine vinegar
50 grams Sherry vinegar
75 grams toasted sesame seeds
Kosher salt

Ají Amarillo Sauce:
20 grams garlic oil 
350 grams diced onions
10 grams ground coriander 
10 grams ground sweet paprika
10 grams ground hot paprika
100 grams ají amarillo paste
Kosher salt

Chanm Chanm:
2 cups roasted peanuts
2 cups blackened popcorn kernels
½ cup granulated sugar
¼ cup toasted sesame seeds
½ stick cinnamon

Confit Sweet Potato:
2 pounds fingerling sweet potatoes
1½ quarts Corto 51-49 extra virgin olive oil and canola oil blend
1 head garlic

To Assemble and Serve:
Yield: 1 serving
Lime juice
Kosher salt
Nasturtium flowers

METHOD

For the Salsa Macha:
In a pot over medium flame, heat oil. Add garlic and fry until golden. Using a slotted spoon, remove garlic and reserve in a nonreactive container. Add chiles to the pan and cook 7 minutes, or until fragrant. Transfer chiles to the container with garlic. Add nuts to pan and cook until fragrant and lightly toasted. Transfer toasted nuts and cooking oil to the container with garlic and chiles. Cover and let sit 20 minutes at room temperature. Transfer mixture to a Vitamix Commercial blender. Add sugar, vinegars and 40 grams sesame seeds. Blend until just combined. Transfer mixture to a mixing bowl. Stir in remaining sesame seeds. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Ají Amarillo Sauce:
In a pan over medium-high flame, heat oil. Add onions and sauté until alliums are soft and translucent. Add spices and cook 3 minutes. Add ají amarillo paste and cook additional 2 minutes. Remove from heat and let cool. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Taste and adjust seasoning with salt. Transfer to a squeeze bottle and refrigerate.

For the Chanm Chanm:
In a Vitamix Commercial blender, combine all ingredients on high speed until a fine powder is achieved. Transfer to an airtight container and reserve.

For the Confit Sweet Potato:
Heat oven to 275°F. In a large Dutch oven, combine all ingredients. Cover with parchment paper and aluminum foil. Cover with lid. Bake 50 minutes, or until sweet potatoes are fork-tender. Strain, reserving sweet potatoes and cooking oil separately. Let cool. Once cooled, cut sweet potatoes into wedges, lengthwise. Set aside.

To Assemble and Serve:
In a heavy bottomed pan over medium flame, heat reserved Confit Sweet Potato oil to 350°F. Add 4 pieces Confit Sweet Potato and fry 5 minutes, or until skins are crisped. Using a slotted spoon, transfer fried Confit Sweet Potato to a mixing bowl. Season with lime juice and salt. Arrange Confit Sweet Potatoes on a serving plate. Top with 3 spoonfuls Salsa Macha. Dot plate with desired amount Ají Amarillo Sauce. Finish with a generous sprinkle Chanm Chanm. Garnish with nasturtium flowers.

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