We've done sweet potato spoon bread and Japanese sweet potatoes with scallion butter, but not a sweet potato trifle yet. The traditionally Brit dessert with a kick could be considered "fusion" since it combines Union Jack with the American harvest. As long as we don't start giving you sweet potato spotted dick and sweet potato bangers and mash, we think the combo is safe.
This recipe was created by Washington, D.C., chef Brendan Cox of Circle Bistro, who even adds an expected s'mores twist for a little campfire fun at the end. Also, on the topic of trifle--we were pretty impressed when this commenter 'fessed up on our "10 Steps to Getting a Thanksgiving Invitation," admitting that she tragically dropped her hazelnut torte (with hand-peeled hazelnuts even), and when it broke into "about 60 chunks," presto-chango transformed it into a trifle but "told no one." Good strategy. We like.
- 2 pounds sweet potatoes, roasted and peeled
- 1/2 pound sweet potatoes sliced thinly on a mandoline
- 1/4 cup cup pecans
- 1 ounce minced chives
- 1/2 ounce brown sugar
- 2 ounces butter, cold
- 1 ounce butter, melted
- Dash cayenne pepper
- 2 cups canola oil, for frying
- 1 orange, zested
- 12 large marshmallows
- 1 cup milk
- Cinnamon, for dusting
Preheat oven to 350°F. Toss pecans, brown sugar, orange zest, cayenne pepper and melted butter in a bowl, then lay out on a pan and toast in the oven 5 to 8 minutes. (Do not let them burn!) Heat peeled sweet potatoes in a pot over medium heat and add milk and butter, season with salt and pepper, then mash with the chives and keep warm.