The sweetness of sweet potatoes combines with a fresh bite from scallions and a kick of smoke from paprika. Because the potatoes are parboiled, the last-minute work on this recipe is minimal. The result is a crunchy exterior and a soft interior.
Game plan: Par-cook the potatoes the night before, and this dish will be a snap to put together the next morning. You can even mince the shallots and garlic in advance; however, if you are going to slice the scallions, you will need to keep them soaking in ice water in the refrigerator until they are ready to use.
If you’ve ever wondered about the difference between yams and sweet potatoes, here’s the answer.
This recipe was featured as part of our New Year’s Brunch menu.