Sweet Potato and Tortilla Cake |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Recipe by Robert Del Grande Ingredients:
1 large sweet potato (16 ounces) |
2 medium poblano chiles |
1 medium yellow onion |
6 corn tortillas |
1 cup peanut oil |
8 ounces monterey jack cheese, grated |
4 whole eggs |
4 egg yolks |
1 cup heavy cream |
2 cups sour cream |
4 tablespoons maple syrup |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon butter |
Directions:
1. Line 9-inch cake pan with wax paper, and lightly butter wax paper.
2. Roast sweet potato at 350 degrees until soft (approximately 1 hour).
3. Allow to cool.
4. Remove skin, and cut meat of sweet potato into large pieces.
5. Over open gas flame, char skins of poblano chiles.
6. Place charred chiles in bowl, cover with kitchen towel, and allow to cool.
7. Peel charred skin from chiles, remove stem and seeds, and roughly chop.
8. Roughly chop onion, and sauté in butter over medium heat until soft and translucent.
9. Cut tortillas into small pieces, and lightly fry in the peanut oil until crisp.
10. Remove from oil, and reserve.
11. Discard oil.
12. In large bowl, combine all ingredients, and lightly mix until rough batter is formed.
13. Pour batter into cake pan, and bake in shallow water bath in 350-degree oven for approximately 1 hour or until a skewer inserted into center of cake comes out clean.
14. Cool cake for 15 minutes, then remove from pan and slice.
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