Copyright © 2007, Martha Stewart Living Omnimedia, Inc. Photo Credit: Jose Manuel Picayo Rivera
Alton Brown is the host of Food Network’s Good Eats, is a regular guest on Iron Chef America, and is the host/judge on the reality series Next Iron Chef. He is the author of several books, including the James Beard Award-winning I’m Just Here for the Food and the three-book Good Eats series based on his television show.
Ingredients:
• 1 and 1/4 pounds sweet potatoes, peeled and cubed
• 1 and 1/4 cups plain yogurt
• 3/4 cup packed, dark brown sugar
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 5 large egg yolks
• Kosher salt
• 1 (9-inch) deep dish, frozen pie shell
• 1 cup chopped pecans, toasted
• 1 tablespoon maple syrup
Special equipment: steamer basket
Preparation:
1. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Cover and steam for 20 minutes or until the potatoes are fork tender. Remove the water from the pot and dump the potatoes back into the pot. Mash with potato masher and set aside.
2. Preheat the oven to 350 degrees.
3. Put the sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt to taste. Beat until well combined.
4. Set the pie shell on a sheet pan and fill with the sweet potato mixture and smooth the top. Sprinkle pecans on top and drizzle with maple syrup.
5. Bake for 50 to 55 minutes or until the pie reaches an internal temperature of 165 to 175 degrees when tested with an instant read thermometer; the middle should still wiggle slightly. Remove from oven and cool for 1 hour. Keep refrigerated after cooling.
This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p53'.
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