One thing I love about the internet is the way in which it has made information so accessible. Whatever you want to know is just a few key strokes away.
For instance, till now, I had always assumed that croutons were supposed to be small cubes. But not so, according to wikipedia which provides a fascinating insight into them. “The word crouton is derived from the French croûton, itself derived from croûte, meaning “crust”. Most people consider croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice. A croûton (crouton) is a diminutive form of a croûte (croute), much like a cigarette is a diminutive form of a cigar. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In French cooking ‘croûte’ is not only a noun but also has a verb form which describes the cooking process that transforms the bread into the crust.”
Reading this, I am thinking that the toasted slice of baguette placed on French onion soup must be a croûte, non?
I am trying to be inventive with my current alternate-day-soup regime. This is where the idea of sweet potato crouton came into my mind. Bread doesn’t feature much in my regular diet (love it, far too addictive so best not to buy it is my logic!). At the same time, sweet potato form nice crust and so I thought why not transfer the idea of crouton to sweet potato?
Keeping in mind what I have in my cupboard, I came up with my own recipe. I thought I was being smarty pants but when I did a bit of research on the internet, got to know that there are a few people out there who are already making sweet potato crouton. So I am not so smart after all!
Sweet potato crouton are simply divine paired with a simple soup. But be warned!
these are some of the most addictive little cubes you will ever meet!
The following quantity is sufficient for 2 persons.
250 Grams sweet potato
1 Tablespoon olive oil
2 Teaspoons smoked paprika*
Salt to taste
- Cut the sweet potato into even sized cubes.
- Marinate them with oil, paprika and salt.
- Leave them covered for a couple for hours.
- Heat a wide based, non-stick, frying pan.
- Once it become hot (on high heat), thrown in the sweet potato cubes along with all the marinade.
- Stir around till they start browning (pictorial reference below).
- Once they become brown, lower the heat and keep turning them till they are cooked. Should be ready in 5 to 7 minutes.
- Remove them to a plate or a bowl and leave them uncovered till you are ready to serve.
- Try to cut the sweet potato the same size so that they cook evenly (pictorial reference below).
- Smoked paprika was beckoning me from my cupboard so this is what I used. You can substitute with plain paprika, chilli powder or coarsely pounded peppercorns if you like.
try resisting these little beauties once they are cooked
Sweet potato cut into even size (as far as possible!), marinated and sauteed till nice and crusty.
- Winter Soup (Spiced sweet potato soup with garlicky croutons) (kaz50.wordpress.com)
- How To Bake Sweet Potatoes (food.com)