Cookbook

Suggested by the Baly family,

for 8 people.

• 3 pounds sweet potatoes, washed and dried
• 1 cup milk
• 10 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 1 ½ cups flour
• 5 eggs
• 3 tablespoons brown sugar
• 1 tablespoon lemon juice
• ½ teaspoon freshly grated nutmeg
• ¾ cup water
• Vegetable or Canola oil for frying

Preparation

Preheat oven to 350° F (176° C).

Position a rack in the center of the oven.

Using a fork, prick each sweet potato in 4 to 6 places, then place on a greased baking sheet. Roast the sweet potatoes for one hour or until tender. Peel them when they are cool enough to touch, then put them through a food processor or blender to obtain a smooth purée. Chill in a covered container for at least 4 hours or overnight.

Place the milk, water, butter and salt in a medium saucepan over medium heat. Bring the mixture to a boil, then add the flour all at once, stirring into a thick batter. Lower the heat to medium and continue stirring the batter for 5 more minutes.

Place the batter in an electric mixer fitted with the paddle attachment. Beat for 1-2 minutes on medium speed, or until you no longer see steam coming off the batter.

Add the eggs, one at a time, mixing each one completely before adding the next. Add the sweet potatoes, brown sugar, lemon juice and nutmeg. Beat thoroughly on medium speed. Cool to room temperature, then chill for at least 4 hours or overnight.

To finish:

Heat the oil in a fryer or medium saucepan to 325° F (163° C). If you do not have a thermometer, you can check that you have reached the right oil temperature with a wooden spoon. At 325° F (163° C) tiny bubbles (like champagne’s effervescence) will form and rise around the handle of a wooden spoon placed in the oil. If the bubbles rise more rapidly, the oil is too hot. Another way to test the temperature of the oil is by dipping a one-inch cube of bread in the heated oil. At the right temperature, the bread will turn light golden brown after about a minute. If the bread browns too quickly or gets too dark, the oil is too hot.

Use a small scoop or two spoons to shape the batter into balls or ovals, about 1½ inches in diameter, and ease them into the hot oil. Cook until rich golden brown, about 8 minutes, then remove with a slotted spoon to a paper-towel lined baking sheet. Keep in a warm place while you finish cooking all the pommes dauphine. Serve warm.

Courtesy of Sarah Scott, Chef/Culinary Consultant