Not just any cake, but a visually stunning ensemble creation from Executive Pastry Chef Sara Thomas of The Carolina Inn/Carolina Crossroads Restaurant, Chapel Hill, NC.
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Sweet Potato Cake |
Roasted Sweet Potato Ice Cream
Yields 2
Quarts
12 oz. roasted sweet potato
½ tsp. cinnamon
Pinch ginger
Smidgen
Nutmeg
Smidgen cloves
1 1/4 cup (250 grams) sugar
2 1/8 cup (500 grams) heavy cream
2 1/8 cup (500 grams) milk
1 vanilla bean
1 1/2 cup plus a heaping TBSP. (100 grams) corn syrup
1 tsp. Maldon salt (flaked sea salt)
1 cup (240 grams) egg yolks
1. In a saucepan, heat up the sweet potato, all the
spices and sugar. Mix everything together.
2. Add the heavy cream, milk, vanilla bean, corn
syrup and salt. Bring to a boil.
3. Temper the egg yolks with the hot mixture until you can combine the cream mixture and egg yolks
completely.
4. Place in an ice bath until cool. Place mixture in a container and refrigerate
overnight.
5. Pull that vanilla bean out and spin mixture in an ice cream machine.
Brown Butter Sweet Potato Cake
6 oz. melted brown butter
1 ½ cup sugar
2/3 cup brown sugar
2 eggs
1/3 cup buttermilk
1 ½ cup sweet potato puree
9 oz. all-purpose flour
1 ½ tsp. baking soda
1 ½ tsp. cinnamon
1 tsp. ginger
¼ tsp. cloves
¾ tsp. salt
1.
Place butter in a pan on medium heat and cook it
until it starts to brown – a medium dark color. Place in a container until
cool.
2.
In a mixing bowl with paddle attachment, cream
together sugar, brown sugar and eggs.
3.
Add the buttermilk and sweet potato puree. Then
add all the dry ingredients.
4.
Add the brown butter until all ingredients have
been incorporated.
5.
Pour mixture in two 10” cake pans.
6.
Bake at 350° (F) for approximately 10 to 15 minutes
or until done.
7.
Completely cool cake. For best results
refrigerate cake overnight.
8.
Slice the cake into 3 layers.
9.
Place a layer of cake on a plate and add a thin
layer of icing on top.
10. Add
another layer of cake and add a thin layer or icing; repeat one more time.
11. Refrigerate
cake for approximately 2 hours.
12. Cut
cake into 12 – 16 slices.
13. Add
Toffee Sauce on plate.
14. Place
slice of cake on the plate and add a scoop of Roasted Sweet Potato Ice Cream.
Brown Butter Sweet Potato Icing
12 oz. brown butter
24 oz. cream cheese
1 tsp.
Maldon salt
1 cup brown sugar
10 oz. powdered sugar
1 TBS. vanilla extract
1 cup pecans
~ toasted and chopped
1.
Brown the butter the night before and set aside
to room temperature.
2.
In a mixing bowl with the paddle attachment,
combine the cream cheese and salt until creamy.
3.
Add the brown butter and mix until completely incorporated.
4.
Add the brown sugar, powdered sugar, and vanilla
extract.
5.
Finally, add the chopped pecans.
Butterscotch Sauce
Yield 12
Cups
6 oz. brown butter
3 ¾ cups sugar
2 ½ cups corn syrup
2 ½ cups heavy cream
1 ¾ tsp. salt
1.
Place butter in a pan on medium heat and cook it
until it starts to brown – a medium dark color. Place in a container until
cool.
2.
Add the sugar and corn syrup; bring to a boil.
3.
Add the salt and heavy cream; bring to a boil
again.
4.
Refrigerate.
5.
Store in the refrigerator. Butterscotch Sauce
will last for about one month.
Serve on the condition someone else does the dishes!
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