Sweet Potato Tårta
and the New Scandinavian Cuisine by Marcus Samuelsson (Houghton
Mifflin Inc. 2003)
Adapted by StarChefs
Yield: 4-6 Servings
- 1 Tablespoon unsalted butter, softened
- Zest of 1 orange, grated
- 1 cup freshly squeezed orange juice
- 1 cup heavy cream
- 2 Tablespoons honey
- 2 2-inch cinnamon sticks
- 2 sprigs tarragon
- 2 sweet potatoes
- Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350ºF. Grease a 9 ½ inch deep dish
pie plate or round 2 quart baking dish with butter.
Combine orange zest, orange juice, cream, honey, cinnamon, and
tarragon in medium saucepan and bring just to boil. Reduce heat
and simmer 30 minutes, until reduced and thickened. Remove from
heat and discard cinnamon sticks.
Peel sweet potatoes and slice very thin. Layer potatoes in pie
plate or baking dish, pouring some cream mixture over each layer
and seasoning each layer with salt and pepper. Pour any remaining
liquid over last layer of potatoes.
Bake 1 to 1 ½ hours, until sweet potatoes are tender and
liquid has been absorbed. Cut into wedges and serve.