Recipes Side Dishes Potatoes Sweet Potato and Leek Custard

Sweet Potato and Leek Custard

Sweet Potato and Leek Custard is rated 3.5 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 8

Similar in texture and tang to pecorino romano, Singing Brook, named after a brook that runs through the property, is a hard sheep’s milk cheese made at Blackberry Farm. It lends a wonderful contrast to the sweet potatoes and garlic in this dish. Bake and serve the potatoes in individual ramekins, or prepare in a baking dish and present buffet style.

Ingredients:

  • Canola oil as needed
  • 2 Tbs. olive oil
  • 4 medium leeks, white and light green portions, halved
      lengthwise and cut crosswise into half-moons
  • 1/2 cup (125 ml) sherry
  • 2 1/2 cups (625 ml) heavy cream
  • 2 garlic cloves, minced
  • 4 drops of hot sauce
  • 2 tsp. ground coriander
  • 3 cups (750 g) roasted and pureed sweet potatoes
  • 4 oz. (125 g) Blackberry Farm Singing Brook or pecorino
      romano cheese, shredded
  • 1 1/2 tsp. kosher salt 
  • 1/2 tsp. freshly ground pepper
  • 4 eggs
  • Blackberry Farm Brebis or Singing Brook cheese for garnish
  • Blackberry Farm apple-onion jam or caramelized shallots for
      garnish

Directions:

Preheat an oven to 325°F (165°C). Brush 8 individual ramekins or a 3-quart (3-l) baking dish with canola oil.

In a fry pan over medium heat, warm the olive oil. Cook the leeks, stirring, until translucent, 4 to 5 minutes. Stir in the sherry, scraping up the browned bits; simmer until evaporated.

In a saucepan over medium-high heat, bring the cream, garlic, hot sauce and coriander to a simmer. Off the heat, let stand for 5 minutes.

In a food processor, combine the cream mixture, sweet potato puree, the 4 oz. (125 g) cheese, salt and pepper and pulse to combine. Add the eggs one at a time and pulse to combine. Add the leeks and pulse to combine.

Spoon the sweet potato mixture into the prepared ramekins or baking dish. Bake until the potatoes are browned on top and barely jiggle in the center, 20 to 25 minutes for the ramekins and 40 to 50 minutes for the baking dish. Top each portion with scoop of Brebis cheese and apple-onion jam. Alternatively, top with about 1 Tbs. apple-onion jam and sprinkle with Singing Brook cheese. Serves 8.

Recipe by Josh Feathers, Executive Chef of the Main House, Blackberry Farm

Rated 3 out of 5 by from Tastes good, but….. I've been making sweet and savory custards for at least 20 years and this one was a pain in the neck. First of all, the ingredients did not fit in my food processor. I had to do it in two batches. I checked and double checked the ingredients before I put them in to make sure the amounts were correct. It just didn't have the consistency of a custard. It didn't "jiggle" at all and was very, very thick. I cooked them at 325 degrees (my oven temperature is accurate) for 20 min. and they weren't done. I ended up cooking them a total of 45 min. Their texture was not like a custard, even considering there was sweet potato in it. And, they fell. It was almost like a bread pudding texture. Wouldn't make again.
Date published: 2013-11-24
Rated 4 out of 5 by from Great alternative to sweet potato casserole I made this recipe as a side dish for Thanksgiving as an alternative to the sickeningly-sweet southern sweet potato casserole. A few notes: 1) This would probably reheat OK. I was initially concerned because of the cream and egg (reheating might cause separation), but I think the 3 C sweet potatoes help to smooth out the texture. 2) I subbed Pecorino Romano cheese for the grated cheese suggested, and it was also great. 3) Overall, this is an excellent recipe. Many compliments, as it was "different" and again--not super sweet. I would make it again but probably only for the holidays.
Date published: 2013-11-23
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