Creme Brulee Stuffed Sweet Potatoes
4-6 Medium Sweet Potatoes
Crème Brulee Filling:
1 c Whole Milk
8 Egg Yolks
1/2 c Sugar
2 Tbs. Cornstarch
2 1/2 c Heavy Cream
1 Vanilla Bean
Dusting Sugar:
1/2 c Sugar
1 tsp. Pumpkin Spice
Bake sweet potatoes until tender. Let rest until ready to use.
Place egg yolks, sugar, and cornstarch in bowl whisk until smooth. Add heavy cream and whisk until smooth.
Place milk in saucepan and heat until just warm and bubbles start to form around the edges. Do NOT boil.
Pour milk into egg and cream mixture slowly to temper. Pour mixture back into pot. Scrape seeds from vanilla bean into mixture. Cook on medium heat stirring constantly until mixture begins to thicken and bubbles form in the center.
Do NOT boil. This mixture will break and you will have to start over!
Chill mixture completely in refrigerator.
Reheat potatoes until warm. Cut slit into potatoes longways and make well in the center. Sprinkle inside with dusting sugar. Spoon crème brulee filling in well. Dust with sugar and torch until golden brown. Allow to cool for 1 minute. Serve as a side dish or dessert!
Summer Squash and Cheese Grit Soufflé
You can always find leftover grits in the kitchen at Honey Cafe. I always cook too many because who can actually cook a small pot of grits? It’s not possible. They grow! I use my leftover grits in cornbread dressing, skillet cornbread, and now a new variation on a summer favorite, squash casserole! So next time you cook too many grits don’t toss them in the trash. A new recipe awaits!
4 c Cooked Grits
2 c Cooked Squash
1 1/2 c Sharp Cheddar (shredded)
2 Green Onions
4 eggs
Season Salt & Pepper to Taste
Preheat oven to 350 degrees. Place grits, squash, 1 cup cheddar, and green onion a in bowl.
Separate eggs and add yolks to grit mixture. Mix well.
Beat egg whites in a bowl until stiff peaks form. Add to bowl with grits mixture and gently fold in.
Add season salt and pepper to taste.
Pour into greased baking dish and top with remaining 1/2 c cheddar. Bake for 30-45 minutes.
