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Sweet Potato Tårta

JennaSand's picture
Marcus Samuelsson is my husbands favorite Swedish/Ethiopian chef, I add this dish to our holiday menu, but can be used anytime of the year. This is from Marcus' recipe book, Aquavit: and the New Scandinavian Cuisine
Ingredients
  Unsalted butter 1 Tablespoon, softened
  Orange zest 1 , grated
  Orange juice 1 Cup (16 tbs), freshly squeezed
  Heavy cream 1 Cup (16 tbs)
  Honey 2 Tablespoon
  Cinnamon stick 4 Inch
  Tarragon sprigs 2
  Sweet potatoes 2 , sliced vey thin (peeled)
  Kosher salt To Taste
  Fresh ground black pepper To Taste
Directions

1. Preheat oven to 350ºF.
2. Grease a 9 1/2" - deep dish - pie plate or round 2 quart baking dish with butter.
3. Combine zest, juice, cream, honey, cinnamon, and tarragon in medium saucepan and bring JUST to boil. Reduce heat and simmer 30 minutes. Remove from heat and discard cinnamon sticks.
4. Layer potatoes in pie plate or dish, pouring some cream mixture over each layer and seasoning each layer with salt and pepper. Pour any remaining liquid over last layer of potatoes.
5. Bake 1 to 1 1/2 hours, until potatoes are tender and liquid has been absorbed.
6. Cut into wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
6
Subtitle: 
Sweet Potato Tårta

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