POTATO ONION STORAGE RECIPES

Steps:

• Dice 1 1/2 pounds Yukon Gold potatoes into 1/2-inch cubes. Place in a medium saucepan, add 1/2 teaspoon of the kosher salt, and cover with cool water by at least 1 inch. Bring to boil over medium-high heat. Reduce the heat as needed and simmer until just tender, 7 to 8 minutes.
• Drain the potatoes. Transfer to a baking sheet and spread out into a single layer to air dry. Meanwhile, dice 1 small yellow onion (about 1 cup). Dice 1 small red bell pepper (about 1 cup). Finely mince 4 garlic cloves (about 1 heaping tablespoon). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate 1 ounce Parmesan cheese (about 1/4 cup), plus more for serving.
• Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook until beginning to soften, about 3 minutes. Add the potatoes and season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the potatoes, onion, and bell pepper are browned in spots, about 5 minutes. (This will depend on the size of your skillet. If the vegetables aren’t browning after a few minutes, increase the heat to high.) Add the garlic and stir until fragrant and light golden-brown, about 1 minute.
• Remove the skillet from the heat. Add the parsley, Parmesan, and 1/2 teaspoon sweet paprika, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Sprinkle with more Parmesan before serving.

Steps:

• Preheat the oven to 350 degrees F.
• For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
• For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.