Oysters With Sweet Potatoes

Name: Oysters With Sweet Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 sweet potatoes, peeled and cut into eighths; 4 tablespoons butter, room temperature; 1 pinch ground nutmeg; 1 pinch ground cinnamon; salt and pepper, to taste; 3 tablespoons olive oil; 2 shallots, peeled and minced; 1 teaspoon garlic, peeled and minced; 16 large oysters, shucked; 1 cup dry sherry or 1 cup madeira wine; 1 teaspoon fresh dill, minced; 1 teaspoon fresh thyme, minced; 1 teaspoon fresh tarragon, minced; 1 tablespoon fresh parsley, minced; 3/4 cup butter, room temperature; curry powder, to taste (store-bought, Homemade Curry Powder or your own recipe); salt and pepper, to taste; green onion, chopped (for garnish)

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Recipe by Molly53

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Bernhard Gotz of Fillets, featured in The Louisiana New Garde television series.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

Sweet Potatoes
2

sweet potatoes, peeled and cut into eighths
4

tablespoons butter, room temperature
1

pinch ground nutmeg
1

pinch ground cinnamon
salt and pepper, to taste
Oysters
3

tablespoons olive oil
2

shallots, peeled and minced
1

teaspoon garlic, peeled and minced
16

large oysters, shucked
1

cup dry sherry or 1 cup madeira wine
1

teaspoon fresh dill, minced
1

teaspoon fresh thyme, minced
1

teaspoon fresh tarragon, minced
1

tablespoon fresh parsley, minced
³⁄₄

cup butter, room temperature
curry powder, to taste (store-bought, Homemade Curry Powder or your own recipe)
salt and pepper, to taste
green onion, chopped (for garnish)

DIRECTIONS

For the sweet potatoes: Boil the potatoes until tender in a large pan.
Drain and dry them in warm oven briefly to remove all water; force through a ricer or whirl in food processor.
Add butter and seasonings; keep warm.
For the oysters: heat olive oil in skillet; cook shallots and garlic until translucent.
Add oysters and wine; cook until liquid is reduced by half.
Remove oysters and add herbs to sauce; cook for about five minutes.
Remove from heat; whisk in butter and seasonings.
Return oysters to pan to keep warm until ready to serve.
To serve: Place potatoes into a piping bag fitted with star tip; pipe a decorative border on each serving plate.
Place 4 oysters in the center and garnish with green onions.

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