Recipe from Chef Renato, The Mid-Ocean Club
Fresh, fall season sweet potatoes are combined with eggs, butter, heavy cream, coconut, pecans and raisins and then baked until the potato mixture is cooked through and the brown sugar crumble topping is bubbly and golden brown.
Ingredients:
- 80g raisins
- 2 eggs, lightly beaten
- 100g coconut flakes
- 150g pecan nuts, chopped
- 200g granulated sugar
- 200g brown sugar
- 1 tsp vanilla extract
- 60 ml heavy cream
- 70g self-raising flour
- 125g butter melted
- 600g cooked sweet potatoes, mashed
Directions:
Combine the sweet potatoes, granulated sugar, coconut, raisins,
eggs and the vanilla extract. Beat until smooth, then add half
the butter and the heavy cream. Spoon into the base of a large
well greased casserole dish.
Meanwhile make a topping by combining the brown sugar, nuts,
flour and half the melted butter. Stir with a fork to combine, then
using your fingers, scatter this over the top of the sweet potato
mixture in the casserole.
Place in a 350 F preheated oven and bake for about 25 minutes
or until the sweet potato mixture has cooked and the topping is
slightly golden brown.
Gosling’s Wine of The Week
DOW’s TAWNY PORT 10 YEAR OLD N/V
Dow’s Tawny Port 10 year old N/V is Gosling’s perfect choice for Chef Renato’s pudding.
This wine from Portugal has a nose brimming with aromas of candied fruit and toffee, beautifully combined with some mature ripe fruit.
On the palate there are vibrant nutty flavours, perfect balance and a lovely long finish.
The retail price is $38.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 5th, 2013
