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Sweet Potato Chocolate
Bars
with Spiced Cream*
1 1/2 pounds
medium-size sweet potatoes
1 tablespoon vegetable oil
3/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch salt
1 teaspoon pure vanilla extract
3 large eggs
3 cups milk
2 1/2 cups graham cracker crumbs
2 cups pecan pieces
3/4 cup (1 1/2 sticks) unsalted butter, melted
8 ounces semisweet chocolate morsels
Powdered sugar
Preheat the oven to 375 degrees F. Rub the sweet
potatoes with the vegetable oil and place on a baking sheet
lined with parchment paper. Bake until fork-tender, 1 to 1
1/2 hours. Remove from the oven and let cool, then peel and
mash in a large bowl. Add the brown sugar, cinnamon, nutmeg,
salt, vanilla, eggs, and 2 1/2 cups of the milk and mix
well. Set aside.
Lower the oven temperature to 350 degrees F. Combine the
graham cracker crumbs and pecan pieces in a food processor
and process for about 1 minute, to make a fine meal. With
the motor running, gradually pour the melted butter through
the feed tube and process for 1 minute.
Transfer the crumb mixture to a 13x18 inch baking pan and,
using your fingers, firmly press the crumbs evenly onto the
bottom and up the sides of the pan. Pour the sweet potato
mixture into the crust and spread evenly with a rubber
spatula. Put the chocolate morsels and the remaining 1/2 cup
milk in a medium-size saucepan over medium heat and stir
constantly until the chocolate melts and the mixture is
smooth.
Spoon the melted chocolate in three rows, about 2 inches
apart, lengthwise over the sweet potato mixture. Then, with
a knife, make a zigzag pattern to marbleize the chocolate
and the sweet potato mixture. Bake until the edges are
browned and the filling is set, 20 to 25 minutes. Remove
from the oven and let cool completely. Slice into individual
servings and garnish with powdered sugar. Yield: 2 dozen
bars.
*From Everyday Is A Party Cookbook, by Emeril Lagasse,
with Marcelle Bienvenu & Felicia Willett
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