Carla Halls Sweet Potato Tarte Tatin Food

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

SWEET POTATO PUDDING WITH CLEMENTINES

Steps:

• Preheat the oven to 375˚ F. Line a half-sheet pan with foil. Put 3 large sweet potatoes on the pan and bake until very soft, 1 to 1 1/2 hours. Whisk 1/2 cup packed brown sugar, 1/4 cup extra-virgin olive oil, 2 tablespoons molasses, the zest and juice of 1 clementine and 1 teaspoon kosher salt in a large bowl. Peel the potatoes and pass through a food mill or ricer into the bowl. Fold until well mixed. Divide among 4 cups, sprinkle with flaky salt and serve hot or warm.

CARLA HALL'S SWEET POTATO TARTE TATIN

Steps:

• Preheat oven to 375 F. Place sweet potatoes in a microwave and cook for 6 minutes on high. Allow to cool slightly before removing. Carefully peel the sweet potatoes and cut in half lengthwise. Then cut 1/4-inch thick slices crosswise. Set aside. Heat a skillet over medium. Sprinkle in the sugar to coat the bottom of the pan. Allow sugar to cook for 1 minute over heat until it starts to turn golden. Gently swirl the pan so the raw sugar begins to cook. Once the sugar has melted and is caramel in color, about 3 minutes total, add the pats of butter quickly. Swirl the pan again to incorporate butter. Sprinkle in cinnamon and salt. Remove pan from heat and begin to add the sweet potatoes. Use an offset spatula to lift each sweet potato half at once. Place along edge of pan and press gently to spread layers into a close shingle. Repeat with remaining sweet potato to form concentric circles of shingled sweet potato. Lay puff pastry over pan tucking edges into pan. Place skillet into oven and bake for 35 to 40 minutes or until puff pastry is golden brown. Meanwhile, whip together the mascarpone and confectioner's sugar until fully combined. Remove from oven and allow to cool slightly. carefully place large plate or platter upside down over pan making sure it covers pan completely. Flip pan and plate and place plate on counter. Carefully remove pan to reveal tarte. Serve with sweetened mascarpone.