A while back I did a white truffle potato pave' that reddit seemed to love and when I was tasked with making a sweet potato dish for this years thanksgiving I adapted the idea and came up with this. Thought you guys might like it.
Pic of it here: http://ift.tt/1OW68os
*Ingredients (for 6): *
5 Sweet Potatos (I used red yams) 1 Can Condensed Milk Heavy Cream 3 Tablespoons Sugar Pumpkin Pie Spice 3 Tablespoons Butter
Cliff Note Preparation:
– Ideally, Sous-Vide at 155 degrees for 1-2 hours, if you don't have access then either let them sit in a oven at the lowest heat for 1-2 hours (200 or lower), or just forgo this step entirely.
– Get out a bowl, add about 1 pint cream, 3 tablespoons sugar. Set a mandolin on top, or if you don't have a mandolin use a peeler/slicer...or a knife if you have to. Cut ribbons as thinly as possibly and let them fall/place them into the cream as you go.
– Get a pan, taller is better, line with parchment paper, add ribbons of sweet potato to layer them up as tall as you want to go.
– Every 2-3 layers you want to rotate, brush down with either alittle melted butter or drizzle condensed milk and brush down with alittle bit of pumpkin pie seasoning.
– Once desired size is met, toss in oven at 350 for 90-120 minutes, wrapped in foil, until tip of a knife can just sink into it.
– Pull out of oven, put something on top of the potatoes and put a bunch of weight on top of it to "compress" them, let it sit for a couple hours in the fridge, ideally overnight in the fridge.
– When ready, pull out of pan using parchment paper as handle, slice up into desired sizes, put in oven at 350 for 15 minutes, drizzle some condensed milk on top, or if you want a more traditional flavor feel free to add marshmallows when placing in oven.
BAM, Sweet Potato Pavé
Full walk-through with pictures/science/reasoning is available here
bon appetit
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