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Sweet Potato Crisp



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  • 2 Unsalted butter
  • 1/2 Granny Smith apples
  • - peeled, cored,
  • Quartered, and cut
  • Into 1/4-inch
  • Slices
  • 1 1/4 Sweet potatös or yams
  • - peeled and cut into
  • Thinly sliced
  • Rounds, about 1/8
  • Inch thick
  • 1/2 Salt
  • 1/2 Cinnamon
  • 1/4 Freshly ground white pepper
  • 1/2 Melted unsalted butter
    		•
    Preheat the oven to 350 degrees F. Butter ten, 3-inch nonstick tart pans. (If tart pans are not available, these can be arranged directly on a baking tray.) In a 10-inch skillet, melt the 2 tablespoons butter. Over medium-high heat, saute the apples until lightly caramelized, 6 to 8 minutes.

    Place the sweet potatös in a medium bowl and season with salt, cinnamon, and pepper. Pour 1/2 cup melted butter over and mix well. In each tart pan, arrange a layer of potates in a circle, one slice overlapping the other. Divide the apples equally, place on top, and cover with the remaining potatös, again in a circle, one slice overlapping the other. Pour a little of the remaining 1/2 cup melted butter into each pan. For easier handling, set the pans on a baking tray and bake until the potatös are tender, lightly browned, and crispy, 30 to 35 minutes. Invert the pans of potatös onto the baking tray and if the underside has not browned, return to the oven for about 5 minutes longer. Serve immediately.

    Serves 10 From Wolfgang Puck: Adventures in the Kitchen (Random House Publishing).

    Converted by MC_Buster.

    NOTES : From Chef and author Wolfgang Puck

    Recipe by: Good Morning America

    Converted by MM_Buster v2.0l.

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