Ingredients: 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 Orange zest Bake Timbales in Water Bath in a 300 degree oven for 45 minutes. Nutritional Information per Timbale: Calories 487 Total fat 26(g) Calories from fat 48% Sodium 288(mg)
Directions: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. |