the savory side of sweet
And last night, the ShungiKu topped a savory sweet potato pie with andouille sausage (if I hadn’t eaten all the Macoun apples, I would have cut them into matchsticks to toss with a buttermilk dressing on the side).
Based on a Food and Wine recipe, here’s a way to make sweet potatoes savory: Heat the oven to 350° F. Bake 1 1/2 pounds of sweet potatoes for an hour in foil. Let cool. Make your favorite pie crust recipe (I’m loyal to Rose‘s) and bake blind for thirty minutes in a 9-inch pie pan.
In a large pan, turn to medium-high, add a little oil, add 1/2 pound of cooked andouille sausage, cut into coins and then quartered and cook 3 min. Add one chopped onion, cook until translucent. Take off heat, add 1 clove raw minced garlic. Peel sweet potatoes and add to food processor, process into a puree; add 1/2 cup of heavy cream and process. Add three egg yolks, one at a time. Stir in andouille mixture and spoon into crust. Bake for an hour, until very set. Cool slightly. Serve with salad, or apple slaw over salad.
This also makes a nice brunch and would, I think, be a welcome addition to a holiday spread (especially for those who aren’t that into dessert).
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Posted by Kristen Taylor on Wednesday, February 24th, 2010, 11:30 pm * Filed in Food. * Tags: andouille, kristen, kthread, potato, sweet, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
February 25th, 2010 at 5:13 pm
This has been the week of Andouille! I had some in a delicious dish of red beans and rice from a local barbecue joint. Mmm!
I’m impressed that you ate chrysanthemum greens at such a tender age. At 5, I’m pretty sure that I was trying to eat dog biscuits.