Sweet Potato Cake

by cameron slaugh

click the menu item to view the recipes

Red Snapper Ceviche.    Pan Seared Quail.    White Shrimp “Causa” of Yellow Potato.    Purple Potato in Cast Iron.    Vanilla Butter Poached Yukon Potato.      Sweet Potato Cake

Sweet Potato Cake

1/2 pinch saffron

1 tablespoon hot water

11/2 cups mashed sweet potatoes

3 whole eggs

1/2 cup honey

1/2 cup unsalted melted butter

1/2 cup canola oil

2 cups all-purpose flour

1/4 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

Lime – Mascarpone Mousse

3/4 cup mascarpone cheese

13/4 cups heavy cream

3 egg whites

1/4 cup sugar

2 limes – more if needed

Purple Corn Sauce

1 pound purple corn

2 cinnamon sticks

1 tablespoon clove

4 liters water

4 cups sugar

6 limes

Sweet Potato Chip

1 sweet potato

oil and sugar as needed

Sweet Potato Cake: Bloom the saffron in hot water for about 5 minutes. Meanwhile put sweet potatoes, eggs, honey, melted butter and oil in a blender and

puree until smooth. Once smooth add bloomed saffron and dry ingredients and blend until smooth.

Pour batter into a greased pan. Set the oven to 300º F and put the pan inside a sheet pan with water halfway up the sheet pan, creating a water bath. Bake until

golden brown and fluffy, and toothpick comes out clean. Place cake on rack and let cool.

Lime – Mascarpone Mousse : Beat cream until soft peak, over ice. In a different bowl, beat egg whites to soft peak, add sugar and beat until strong peak. Fold in

the mascarpone cheese to egg whites. Once the mascarpone cheese is incorporated, fold in cream and add lime juice to taste. Let rest in refrigerator for at least an

hour.

Sweet Potato Chip : Slice sweet potato as this as possible and deep fry until golden brown and crispy. Take oil excess with paper towel and sprinkle sugar.

Purple Corn Sauce : Add purple corn, cinnamon, clove and water in saucepot and bring to boil. Strain and add sugar and lime. Reduce until syrup consistency