Tahitian Sweet Potato Cream Recipes

SWEET POTATO CREME BRULEE

Steps:

• Boil sweet potatoes until tender and drain. Add molasses, honey, vanilla, brown sugar, nutmeg, and cinnamon. Mash by hand then beat until smooth with an electric beater.
• Preheat oven to 325 degrees F. Pour the cream into a saucepan and add the vanilla bean seeds, and the pods. Over medium low heat slowly bring to a boil, then remove from heat, cover pan and set aside for at least 15 minutes to allow the flavors to infuse. In a large bowl, whisk together the egg yolks and gradually add 1/2 cup of the sugar whipping until you see a change in color. After 15 minutes remove the vanilla pods from the cream mixture. Then slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go.
• Lightly grease 6 to 8 (4 or 6-ounce) ramekins. Add even amounts of the sweet potato mixture to the ramekins. Then fill the ramekins each 3/4 full with the custard mixture.
• Place the filled ramekins in a roasting pan and prepare a bain marie by adding hot water to the pan so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven for 40 to 45 minutes, allow to cool and then refrigerate for at least 2 hours before serving. (You can do this way in advance if you wish.) Just before serving remove from the refrigerator and allow to warm up a little. Then divide the remaining 1/2 cup of sugar among the ramekins sprinkling some on the surface of each cup. Using a blow torch, melt the sugar to form a crispy sugar "crust" on the top of each. This custard could be served with fruits of the season.

TAHITIAN SWEET POTATO CREAM

Steps:

• 1. Wash the potatoes, place (unpeeled) in a large saucepan of lightly sugared water, bring to the boil then cook for 30 to 40 minutes or until they are very well cooked when the skin will break and loosen.
• 2. Drain well, peel then place in a large mixing bowl together with the sugar and the vanilla seeds .
• 3. Begin by mashing with a fork or potato masher, adding a little of the water or milk, then add the sugar and beat with a wooden spoon, adding more water or milk to give a thickish puree . Add more sugar according to taste. Transfer to glasses or cups and chill well before serving.

TAHITIAN SWEET POTATOES WITH FEI (BANANAS)

Steps:

• In a large saucepan, heat oil.
• Add potatoes and cook until lightly browned on the outside.
• Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well.
• Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
• Peel and slice bananas into chunks and stir in with the potatoes.
• Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact.
• Garnish with chopped cilantro and sliced chilli peppers before serving.
• Serve hot.

SWEET POTATOES WITH TAHINI BUTTER

Steps:

• Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
• Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
• Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
• When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.