Mar 10
2009

Cassoulet and Crash Hot Sweet Potatoes

in Uncategorized

I recently read a post by Mark Bittman on his blog Bitten about a meal he made for a fundraiser that had me salivating. He wrote, “We cooked roasted sweet potatoes, Cassoulet with Loads of Vegetables (from my book “Food Matters”), and salted cabbage.” I love cassoulet, a rich meat and white bean stew from the south of France, but have not made it often due to the fact that a traditional cassoulet can take days to cook. Mark Bittman’s recipe for cassoulet caught my attention because it comes together quickly and is cheap to make.
When I went to the grocery store for the ingredients I grabbed several sweet potatoes, remembering Mark writing that he had served the cassoulet with roasted sweet potatoes. The cassoulet prep was easy and it was soon simmering away on the stove, filling the kitchen with a mouth-watering aroma. The cassoulet was delicious and hearty, and Bittman was right–it was quick and easy to make!
I decided to use the sweet potatoes to do a twist on a recipe that I’ve made before for Crash Hot Potatoes (from The Pioneer Woman Cooks!). I followed the directions exactly, but used the sweet potatoes, and they turned out beautifully.
I also didn’t worry about size (the recipe calls for small potatoes) and used nice large sweet potatoes. In fact, although the cassoulet was fabulous, the sweet potatoes were the star of the meal. I’ve decided that Crash Hot Sweet Potatoes are even better than Crash Hot Potatoes, which I didn’t think could be possible. Golden and crispy with the perfect mix of sweet and savory, these sweet potatoes will be showing up on the Fuji table many times in the future.

  • For the Cassoulet with Lots of Vegetables recipe, click here.
  • For the Crash Hot Potatoes recipe, click here.

{ 13 comments… read them below or add one }



LollyChops March 10, 2009 at 7:10 pm

I have a sweet potato currently sitting in the bowl on my counter that BEGS to be made this way. It’s gonna be a side with my tofu! I can hardly wait!!!!! I think the pics are what sent me over the edge. I could eat those pics they look so good! Seriously.

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K and S March 10, 2009 at 8:25 pm

looks great!

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Meet the Dubreuils March 11, 2009 at 8:28 am

We just bought a 50lb box of Idaho Potatoes for our food storage and are at our wits end trying to figure out how to incorporate them into our meals! Thanks for this recipe, we’re trying it tonight!!

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Shelley March 11, 2009 at 9:44 am

Brilliant use of potatoes!

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Merivelmoon March 11, 2009 at 9:54 am

Oh man, the pics are killing me. These look so delicious, I am so making the sweet potato version. Yummers!
Note to self: Don’t read Mama’s blog at lunchtime, I have a rumbly in my tumbly. :)

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Bob March 11, 2009 at 11:14 am

That’s a great idea, using sweet potatoes from crash hots! I will be stealing it. ;)

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Mommy Gourmet March 11, 2009 at 11:48 am

Oh my, that looks GOOD! And I love “bug” what a good nick name!

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Misha Young March 11, 2009 at 12:48 pm

I LOVE sweet potatoes, and they’re so good for you too! I’ll have to try that recipe!

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mushroommeadows March 11, 2009 at 12:55 pm

This looks so good…and who doesn’t love sweet potatoes??? YUMMY!

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Amber March 11, 2009 at 6:58 pm

So random–I just made my first cassoulet last week after reading the EXACT SAME BLOG!!!! We are on the same wave, my fabulous neighbor! I’ll have to try the sweet potatoes next time, but we are all still in love with the original crash potatoes that I’m afraid to mess up a good thing.

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Lorraine @NotQuiteNigella March 11, 2009 at 9:04 pm

Yum! Saving this for the Winter coming up. I always order cassoulet if I see it on the menu, although at my favourite French eatery it’s never on the menu, you need to ask them for it and they usually have some for their French clientele.

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mamakd March 11, 2009 at 10:50 pm

Looks so yummy! I need to add French cuisine onto my growing list of “to learn” cooking. This looks like a great start, I don’t think I can mess it up!

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Madeline and Family March 16, 2009 at 12:45 am

Great job on this one! It left me salivating too.

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