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Sweet Potatoes With Sage and Parmesan Cheese

Sweet Potatoes With Sage and Parmesan Cheese

My mother's family, from the Reggio Emilia region of northern Italy, makes a sweet potato stuffed pasta topped with Paramigian Reggiano cheese for winter holidays. We call it turtei, but the original name of the dish is long gone. The original turtei are like a ravioli but with little twists that look like tails on the ends of the pasta packets. The recipe passed from grandmas and aunts is filled with phrases such as add half an eggshell of water and mix with hands until it feels right. After two attempts, I gave up on translating the original recipe and came up with a savory sweet potato dish minus the pasta that still reminds me of the delicious sweet potato filled pasta twists. Perfect for those who do not like sugary sweet potato dishes. -- Mary Miller, Simply Entertaining columnist.

4 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup plus 2 tablespoons unsalted butter
1/4 cup chopped fresh sage
Salt and freshly ground pepper
1 1/2 cups grated Parmesan cheese

Preheat oven to 400 degrees.

Melt 2 tablespoons of the butter. Place potatoes in a 13-by-9-inch baking dish. Stir in butter, coating well to prevent discoloration. Bake potatoes for 20 minutes, until fork tender.

In a heavy skillet over medium-low heat, melt remaining butter. Add sage. When potatoes are tender, pour butter mixture and 1 cup Parmesan cheese over potatoes. Stir. Add salt and pepper to taste. Cover dish with aluminum foil. bake sweet potatoes another 20 minutes, then sprinkle with remaining 1/2 cup Parmesan before serving. Makes 8 to 10 servings.

Thursday, November 15, 2001

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