PrintSweet Potato Casserole Trifle
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.
SWEET POTATO CASSEROLE TRIFLE
- serves 12 -
Ingredients
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
Procedure
1. 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.
2. Fry the sliced sweet potatoes in canola oil until crisp, then drain on paper towels. Dust marshmallows with cinnamon and roast over the range on forks, s'mores style. Layer the sweet potato puree, followed by the chips in two layers in a heavy tumbler. Coat the top with pecans and place a single toasted marshmallow on top.
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1 Comment:
Thanks for the compliment on the hazelnut torte recovery. I emailed my friend with whom I prepared that meal (an middle school friend who was completing her PHd at Harvard at the time of that fateful dinner). She laughed at the memory too.
We are both 41 this year - time has gone by, but good memories like this last a lifetime.
Happy Thanksgiving.....
Maureen at 11:48AM on 11/21/07