Savoring Savannah is the first book to bring together the unique character of Savannah cuisine through the creations of her leading chefs. Featuring five chefs, all with regional name recognition, whose styles range from traditional Savannah cooking to New Southern cuisine, Savoring Savannah takes Southern cooking beyond just grits and greens to a new level of regional creativity. These chefs place their own delectable twist on Southern food, updating many Low Country ingredients and dishes while introducing us to the places and people that make Savannah what it is. Each chef contributes two feast menus, complete with all the recipes and lore you’ll need to relish the true taste of Savannah.
Chef Elizabeth Terry This recipe is my new favorite dessert. It is the creation of my long-time pastry chef; Stephanie Hall-Jones. It can be served warm or at room temperature and is best served with whipped cream or a scoop of ice cream.
Makes 6 servings
Caramel Crumb Crust:
2/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup unsalted butter
Filling:
3 or 4 large sweet potatoes, peeled and chopped into 1/2-inch cubes (about 4 cups)
2 1/4 cups granulated sugar
1/2 cup unsalted butter
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/4 cup milk
3 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Whipped cream, for serving
Orange Sauce (Makes 2 cups):
4 cups freshly squeezed orange juice
3/4 cup sugar
3 teaspoons arrowroot, dissolved in 2 teaspoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated lemon zest
2 teaspoons grated orange zest
Candied orange zest, for garnish
Preheat the oven to 325 degrees F.
To prepare the crust:
Combine all the ingredients in a food processor and process until the butter is incorporated and the mixture resembles coarse meal.
Spray 6 (9-ounce) custard cups with nonstick spray. Divide the crumbs equally among the cups.
To prepare the filling:
Put the sweet potatoes in a pot with enough water to cover. Boil until soft, 5 to 10 minutes, then drain. Put the sweet potatoes in a large bowl and add the rest of the filling ingredients. Mash and mix until they are thoroughly combined.
Divide the filling evenly among the custard cups.
Bake for 25 to 30 minutes, until set. The pies can be served in the custard cups or turned onto plates-carefully. Surround with whipped cream.
To make the sauce:
Reduce the orange juice to 2 cups in a large, non-reactive saucepan over medium heat.
Add the sugar and dissolved arrowroot to the reduced orange juice. Simmer for 1 minute, until the mixture is very slightly thickened. Allow to cool.
Add the lemon juice and lemon and orange zests. The sauce will be thin. Cover and refrigerate until needed. This sauce can be refrigerated for at least 3 weeks.
To Serve: Gently drizzle the sauce over the whipped cream and decorate with candied orange zest.
