Since I’ve been feeling better (for whatever reason), I’m setting aside the heavy in lieu of the latest recipe from our William Sonoma cookbook (last seen here). I admit I loved the name more than anything–so after a shopping trip for sweet potatoes and lots a butter, I whipped up this number.
So the main trick to this, which I missed for lack of kitchen supplies, is having a complementary-oven-safe-heavy-surface that nests in your 9 in square cake pan. After layering the sweet potato slices and drizzling the clarified butter (which I also made (from 2 cups of butter and a whole lot of surface-skimming)), the dish gets covered by aluminum foil and anchored by said heavy surface that I didn’t have. I mashed my hands as firmly as I could on the foil, trying to compact the slices into each other.
For forty minutes it cooks with the foil on and without the foil for twenty minutes after that. I knew when the timer went off that it wasn’t going to be as solid as the recipe instructs. With help from Ethan, we flipped the contents onto a plate; the slices stayed on the plate, but not in place. Which is alright. They tasted delicious, but next time I won’t use hardly as much butter. Ethan said with some pie crust and cool whip it would have been a perfect pie. So sweet (both him and the potatoes).
I was definitely nervous about this dinner (I tackled a ham with a pineapple-maple glaze), but Ethan scarfed it down as always. I think this recipe is going to be a new favorite, but requires some obvious tweaks and more kitchen tools. Happy Thursday!