Looking for Gayle's Cranberry Chutney (above) I found this amazing-looking recipe in the same article. I'm going to make this for thanksgiving but I think I'd use maple sugar for the brulée.
MAPLE INFUSED SWEET POTATO BRULEE
10 sweet potatoes
1/2 cup butter
1/2 cup maple syrup
1/2 tsp. salt
1/2 cup sugar, granulated
1/2 tsp. cinnamon
2 Tbsps. cream
Clean the sweet potatoes well and poke with a fork several times to vent the steam in the baking process. This prevents the potatoes from exploding inside your oven. Place on a baking sheet and roast in a 400-degree oven for about 1-1-1/2 hours or until very soft and roasted.
Cool the potatoes until you are able to peel the roasted skins and remove the pulp.
Place the potato, butter, maple syrup, salt, cream and cinnamon in your food processor and pulse until smooth and creamy. Place mixture in 10-inch casserole dish and smooth the surface.
Bake at 350 degrees until warmed through 15-20 minutes. Remove from oven and sprinkle the granulated sugar evenly over the surface. Place under broiler and melt sugar until golden and bubbly, then remove from oven. The sugar will harden as the surface cools slightly, creating a creme brulee finish.
For sweet potatoes, Tripp prefers the local farmers-market variety and for the maple syrup, nothing beats real maple syrup from Vermont.
From Chef Nicci Tripp
Theo’s is at 3101 N. Main St., Soquel, 462-3657.
MAPLE INFUSED SWEET POTATO BRULEE
10 sweet potatoes
1/2 cup butter
1/2 cup maple syrup
1/2 tsp. salt
1/2 cup sugar, granulated
1/2 tsp. cinnamon
2 Tbsps. cream
Clean the sweet potatoes well and poke with a fork several times to vent the steam in the baking process. This prevents the potatoes from exploding inside your oven. Place on a baking sheet and roast in a 400-degree oven for about 1-1-1/2 hours or until very soft and roasted.
Cool the potatoes until you are able to peel the roasted skins and remove the pulp.
Place the potato, butter, maple syrup, salt, cream and cinnamon in your food processor and pulse until smooth and creamy. Place mixture in 10-inch casserole dish and smooth the surface.
Bake at 350 degrees until warmed through 15-20 minutes. Remove from oven and sprinkle the granulated sugar evenly over the surface. Place under broiler and melt sugar until golden and bubbly, then remove from oven. The sugar will harden as the surface cools slightly, creating a creme brulee finish.
For sweet potatoes, Tripp prefers the local farmers-market variety and for the maple syrup, nothing beats real maple syrup from Vermont.
From Chef Nicci Tripp
Theo’s is at 3101 N. Main St., Soquel, 462-3657.