We’ve had such raving fans from our Sweet Potato “Pie”…one of our guests asked for the recipe…Why Not??
Here is an approximation of a “home version” of our recipe, I figured why not put it on the site too?
Thanks for coming in, we appreciate it..and keep an eye out for our “Adult” Bananna Pudding coming soon!
Chef Tony
__________________________________________________________________
Hello there!
Although I don’t have exact recipe, I’ll put together something here that I know will work and you’ll love!
and, I’m planning this for 4 people or so, so of course, you could always multiply it up…
4 large sweet potatoes, peeled and cut into thick slices…
2 cups brown sugar
2 T. Cinnamon
2 cups water
put the ingredients into a shallow baking dish and bake at 350 for approximately 30-40 minutes until soft. Allow to cool, and put into bowl. You can mix by hand or using a KitchenAid, beat in at low speed the following…
1 cup heavy Cream,
2-3 whole eggs (mixed first)
Combine all until very smooth, and well mixed. You can choose to leave a little rougher if you like.
Put the mixture into shallow baking dish (small ones for individual servings, or one large one is fine). Bake at 325 for approx 30 minutes until firm.
All the previous steps can be done ahead of time, you can microwave the final product to warm slightly before finishing to serve.
To finish, top warm sweet potato filling with regular sugar, and using a blow torch (available in culinary stores) carmelize the sugar until brown. Be very careful, as hot sugar can burn you extremely bad!!
Once the sugar is melted and brown, top with ice cream of your choice and serve! Can be topped with crushed ginger snaps, vanilla wafers, or a cookie of your choice…
Hope this works out for you, feel free to email me with any comments!!
cheftony at visionsbethesda dot com.
