Once again I find myself in a sweet situation. Or should I say a "sweet potato" situation? It is, you see, time for the annual Blogger Sweet Potato Recipe Contest, sponsored by the North Carolina Sweet Potato Commission. Last year the theme of the contest was "healthy"...not such an easy task for me. I managed to squeak in a few recipes...Double Sweets and Beets Pizza, Sweet Potato Scones, and Sweet Potato Stuffed Dates. This year, the contest is calling itself the "No More Mallows" Recipe Contest...much more open, don't you think? I have decided that for my first recipe, I will channel my inner Proust. Let's make those sweet potatoes into the traditional French tea cake, the Madeleine. These are easier to make than you might think....
1/3 cup plus 1 tablespoon cake flour
1 teaspoon baking powder
2 large eggs, room temperature
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1/4 cup mashed, cooled sweet potatoes
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 tablespoon orange zest
1/2 teaspoon vanilla
Preheat oven to 350 degrees F.; grease a Madeleine pan with butter or spray with cooking spray.
Whisk together the cake flour and the baking powder; set aside
I just wrapped my sweet potato in foil and baked it for 45 minutes in a 350 degree oven.
You only need 1/4 cup--store the rest away for another recipe. Or more of this one. :)
Freshly ground nutmeg is a new thing for me...I love it!
In a medium bowl, beat the eggs until thick and golden, about 3 minutes. Add the sugar and the butter and continue to beat for another 2 minutes. Beat in the sweet potatoes, salt, nutmeg, orange zest and vanilla. Carefully fold in the flour/baking powder mixture, and stir until incorporated.
Fill each portion of the Madeleine pan about 3/4 full. Bake for 9-10 minutes, or until the tops spring back when lightly touched. Cool completely on a wire rack.
When cooled, dip into warm Chocolate-Orange Ganache. Place on waxed paper and chill to set chocolate.
Aren't they pretty? Seriously, they are good enough to eat as is...but I wouldn't want you to miss the Chocolate-Orange Ganache.
1/2 cup semi-sweet chocolate chips
1/3 cup heavy cream
1/2 tablespoon orange zest
1/2 tablespoon unsalted butter
Place the chocolate chips in a small bow.
Heat the cream, butter, and orange zest in a small saucepan until almost boiling. Pour the hot cream over the chocolate chips. Stir until the chocolate is melted and smooth.
I think Proust would approve, don't you?