A Michelin-level reinterpretation of sweet potato casserole featuring silky sweet potato custard enriched with brown butter and white miso, ember-roasted sweet potato cubes, smoked marshmallow espuma, pecan praline glass, and maple-miso caramel.
Serves 6
Ingredients:
- Sweet Potato Custard Base (see sub-recipe)
- Ember-Roasted Sweet Potato Cubes (see sub-recipe)
- Brown Butter Miso Caramel (see sub-recipe)
- Smoked Marshmallow Foam (see sub-recipe)
- Pecan Praline Glass (see sub-recipe)
- Pickled Apple Pearls (see sub-recipe)
- for garnish – Micro thyme
- to finish – Smoked flaky sea salt
Speciality Items:
- Smoking Gun Need it? Click here to start cooking
- Ceramic Grill Need it? Click here to start cooking
- Binchotan Charcoal Need it? Click here to start cooking
- Gourmet Whip Need it? Click here to start cooking
- Sous Vide Immersion Circulator Need it? Click here to start cooking
- Black Walnut Smoke Cloche Need it? Click here to start cooking
- Copper Sugar Spinning Bowl Need it? Click here to start cooking
- Plates perfect for this dish Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Oxidative notes complement brown butter and caramelized sweet potato.
Cuts through the richness while elevating the smoky marshmallow foam.
Steps:
- Prepare the sweet potato custard base.
- Spread the custard into a buttered ceramic casserole vessel and bake at 325°F (163°C) for 22–28 minutes until just set.
- Prepare the ember-roasted sweet potato cubes.
- Prepare the brown butter miso caramel.
- Prepare the smoked marshmallow foam.
- Prepare the pecan praline glass.
- Prepare the pickled apple pearls.
- Top the warm casserole with ember-roasted sweet potato cubes.
- Pipe smoked marshmallow foam asymmetrically across the casserole.
- Drizzle brown butter miso caramel around and over the casserole.
- Insert pecan praline glass vertically for height and texture.
- Finish with apple pearls, micro thyme, and smoked flaky sea salt.
- Cover under a smoke cloche and unveil tableside for dramatic presentation.
Sweet Potato Custard Base
Yield: Base for 1 casserole
Ingredients:
- 4 large – Garnet sweet potatoes
- 120g – Cultured butter
- 90ml – Heavy cream
- 2 tbsp – White miso
- 60ml – Dark maple syrup
- 3 – Egg yolks
- 1 tsp – Smoked Maldon salt
- 1/2 tsp – Ground cinnamon
- 1/4 tsp – Ground mace
- 1 tsp – Vanilla bean paste
Steps:
- Vacuum seal sweet potatoes with butter and maple syrup.
- Cook sous vide at 185°F (85°C) for 2½ hours.
- Roast at 450°F (232°C) until skins blister and sugars caramelize.
- Scoop flesh and blend with cream, miso, egg yolks, spices, vanilla, and salt until ultra-smooth.
- Finish with browned cultured butter and reserve warm.
Ember-Roasted Sweet Potato Cubes
Yield: Garnish for casserole
Ingredients:
- 2 – Sweet potatoes
- 2 tbsp – Duck fat
- 2 sprigs – Fresh thyme
- to taste – Smoked sea salt
Steps:
- Cut sweet potatoes into uniform cubes.
- Cook gently in duck fat until tender.
- Char over binchotan charcoal on a Konro grill until lightly blistered.
- Season with smoked salt and thyme.
Brown Butter Miso Caramel
Yield: 1 cup
Ingredients:
- 100g – Granulated sugar
- 60g – Brown butter
- 40ml – Heavy cream
- 1 tbsp – White miso
- 1 tsp – Bourbon
Steps:
- Cook sugar into a dark amber caramel.
- Carefully whisk in warm cream.
- Add brown butter, miso, and bourbon.
- Reduce until glossy and smooth.
Smoked Marshmallow Foam
Yield: Foam for garnish
Ingredients:
- 150ml – Whole milk
- 100ml – Heavy cream
- 6 – Marshmallows
- 1 – Gelatin sheet
- pinch – Salt
Steps:
- Bloom gelatin in cold water.
- Heat milk and cream gently and melt marshmallows into mixture.
- Blend smooth with gelatin and strain through a chinois.
- Transfer to ISI siphon and charge with 2 N2O cartridges.
- Cold smoke with a smoking gun for 45 seconds before serving.
Pecan Praline Glass
Yield: Decorative shards
Ingredients:
- 150g – Sugar
- 50g – Glucose syrup
- 80g – Toasted pecans
- pinch – Flaky sea salt
Steps:
- Cook sugar and glucose to deep amber.
- Fold in crushed toasted pecans and salt.
- Spread thinly on silicone mat and cool completely.
- Shatter into dramatic shards before plating.
Pickled Apple Pearls
Yield: Accent garnish
Ingredients:
- 1 – Green apple
- 50ml – Apple cider vinegar
- 30ml – Water
- 1 tbsp – Sugar
Steps:
- Dice apple into tiny pearls using a melon baller or precision cutter.
- Combine vinegar, water, and sugar.
- Quick-pickle apples for 20 minutes before serving.
More Info
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