Sweet Potato Pecan Dessert
This fabulous recipe is a pecan pie and sweet potato pie all wrapped in one and prepared as single serving desserts. Awesome!
1 |
cup water | |
2 |
medium sweet potatoes, peeled and cut into 1 1/2 inch cubes | |
| * * * * | ||
1/4 |
cup packed light brown sugar | |
2 |
tablespoons sugar | |
1 |
egg, vigorously beaten until frothy | |
1 |
tablespoon heavy cream | |
1 |
tablespoon unsalted butter, softened | |
1 |
tablespoon vanilla extract | |
1/4 |
teaspoon salt | |
1/4 |
teaspoon ground cinnamon | |
1/8 |
teaspoon ground allspice | |
1/8 |
teaspoon ground nutmeg | |
| Pecan Syrup | ||
1/3 |
cup sugar | |
1/3 |
cup dark corn syrup | |
1 |
small egg | |
1 |
tablespoon unsalted butter, melted | |
1 |
teaspoon vanilla extract | |
| Pinch salt | ||
| Pinch ground cinnamon | ||
1/2 |
cup pecan pieces or halves, toasted | |
1 |
cup water for pressure cooking | |
Sweet Potato Filling: Place cooking rack or steamer basket and 1 cup water in 6-quart pressure cooker. Place sweet potatoes on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Cool and mash potatoes to yield 1 cup. Combine sweet potatoes and remaining filling ingredients into an electric mixer. Using an electric mixer, beat on medium speed until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.
Pecan syrup: Combine all ingredients in medium bowl. Mix until evenly combined and set aside.
To assemble: Spoon the sweet potato filling into six 6-ounce ramekins. Pour the pecan syrup over the filling, dividing syrup evenly between ramekins. Cover each ramekin securely with aluminum foil. Add 1 cup water to pressure cooker. Place ramekins on cooking rack in pressure cooker. Stack ramekins in two layers staggering them “pyramid style”. Close cover securely. Place pressure regulator on vent pipe. COOK 7 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove ramekins from cooker. Remove aluminum foil; cool. Serve warm or chilled.
Makes 6 servings
