KosherEye.com
by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts
Sweet potatoes, honey, cinnamon, ginger and nutmeg – a perfect marriage of flavors combined to produced this parve, creamy Sweet Potato Gratin.
Ingredients:
3 pounds sweet potatoes
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg (optional)
1 tbsp grated or 1/2 tsp ground ginger
Salt and pepper to taste
Directions:
Peel and boil sweet potatoes until tender. Shock them in ice water to stop the cooking and to retain the bright color. Puree in a food processor, and reserve in a large colander. Allow the mixture to drain.
Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into two well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.
Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top.
Notes:
Yield: Serves 6
Recipes: Side Dishes, Sweet Potatoes, Parve, Kosher