Peel and Cut into 3" Chunks:
2 lbs. sweet potatoes
Toss Sweet Potatoes in:
1 T. vegetable oil
Combine with Sweet Potatoes and Process:
1 cup heavy cream
4 eggs, slightly beaten
3 egg yolks, slightly beaten
1/2 t. orange zest
1/2 t. salt
1/4 t. freshly ground pepper
1/4 t. ground ginger
Pinch of ground nutmeg
Divide among Six Ramekins:
6 T. sorghum
3 T. finely chopped pecans
Bake Timbales in Water Bath in a 300 degree oven for 45 minutes.
Nutritional Information per Timbale:
Total fat 26(g)
Calories from fat 48%
1.Peel sweet potatoes and cut into 3" chunks. Toss potatoes with vegetable oil and spread on baking sheet. Roast at 400? for 5 minutes, until tender, turning potatoes once.
2.In a food processor, combine hot potatoes, cream, eggs, egg yolks, orange zest, salt, pepper, ginger, and nutmeg. Process until mixture is as smooth as possible.
3.Butter six 10-oz. ramekins. Coat the bottom of each ramekin with 1 T. sorghum. Now, sprinkle the sorghum with a teaspoon of pecans and a pinch of orange zest.
4.Fill each ramekin two-thirds full with the warm sweet potato mixture. After filling, gently tap each ramekin on your countertop to settle the mixture.
5.Place ramekins in a large roasting pan so they don`t touch each other. Place pan on oven rack and then fill with boiling water - halfway up the sides of ramekins. This prevents sloshing!
6.Let timbales stand on a cooling rack for 10 minutes before unmolding. To unmold, invert a plate over a ramekin, then turn both over. Carefully pull ramekin off timbale, letting sorghum drip onto timbale.