“A seasonal treat that is topped with Spiced Pecan Anglaise, Cinnamon Ice Cream, and Pecan Brittle. Nothing wrong with that.”
- 1 1/2 sweet potatoes (about 1 pound), washed and unpeeled
- 1 1/2 tablespoons peanut oil, plus more for frying
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 6 tablespoons firmly packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of freshly grated nutmeg
- 2 recipes Pastry Dough (recipe follows)
- 3 tablespoons coarse sugar, for sprinkling
- Spiced Pecan Anglaise
- Cinnamon Ice Cream
- Buttered Pecan Brittle
- Preheat oven to 375˚F.
- Place the sweet potatoes on a baking sheet and drizzle with peanut oil. Bake potatoes for 1 hour and 20 minutes, or until very tender. Remove and cool completely.
- Peel potatoes and place in a food processor. Process until smooth. Add butter, brown sugar, cinnamon, salt and nutmeg. Purée until well combined.
- Divide chilled pastry dough into 10 equal portions. Place one portion on a lightly floured surface and roll into a 6 inch diameter, about 1/4-inch thick. (Avoid rolling the pastry too thin, as it will not hold up well to the filling and will tear.) Place 3 tablespoons of the sweet potato filling in the center of the pastry. Fold pastry in half, over the filling, and crimp the folded edges with a fork. Place pie on a parchment-lined baking sheet and repeat process with remaining dough and filling.
- Chill pies for 30 minutes to 1 hour before frying.
- Pour peanut oil into a deep fryer or a heavy-bottomed pan with deep sides. Preheat the oil to 375˚F. Fry pies, one at a time, turning occasionally if using a pan, for 2 to 4 minutes or until golden brown and crispy. Place pies on a plate lined with paper towel to blot, then sprinkle with coarse sugar.
- Spoon 2 tablespoons of Spiced Pecan Anglaise onto each plate.
- Place 1 pie on each plate and top with a small scoop of Cinnamon Ice Cream and a piece of Buttered Pecan Brittle.
- Serve immediately.
Makes about 1 1/2 pounds (24 ounces)
Makes about 160 crackers
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, diced and well chilled
- 8 to 9 tablespoons (about 1/2 cup) ice-cold water
- Sift together the flour and salt into a medium bowl.
Using a pastry cutter or a fork, add the butter to the flour mixture until it resembles a coarse meal.
- Add the water, one tablespoon at a time, stirring just until the mixture begins to stick together and form dough.
- Turn out the dough onto a piece of plastic wrap and wrap tightly into a small disk. Chill dough for at least 2 hours before using.
- Preheat the oven to 375°F.
- Once the dough has rested, unwrap and place on a well-floured work surface. Roll out the dough until it is almost paper thin, sprinkling additional flour as needed to keep the dough from sticking.
- Use a 1 1/2-inch round cutter to cut circles out of the dough and place on a parchment paper-lined baking sheet. Do not re-roll the dough scrapes as it will make the crackers tough.
- Whisk together 1 large egg and 1 tablespoon of water. Using a pastry brush, lightly brush the egg wash over the tops of the crackers. Sprinkle kosher salt over the tops of the crackers and bake at 375°F for 7 to 10 minutes or until slightly puffed and golden brown. Watch the crackers closely toward the end of the baking time, as they will brown quickly. Allow crackers to cool completely on the baking sheet before serving.
* The amount of water you add to the dough may vary each time, depending on the humidity.
* You can also use a food processor to prepare the dough, but be careful not to overmix — just process until the pastry begins to come together.
* If you use a food processor to mix the dough, make sure you allow enough time for the dough to rest at least 2 hours.