Kings Arm Tavern Sweet Potatoes

mad max beyond eggdome

for years, my big sister (your wyoming connection) has been making great sweet potatoes. . .i asked for the recipe this year, which i plan to make in the egg . ..the actual recipe is the one from the Kings Arm Tavern in Williamsburg Virginia.. .I made it up in advance tonight and it will be baked in the egg tomorrow. .. for those interested, here it is. . .[p]
KINGS ARM TAVERN SWEET POTATOES[p]3 - 4 pounds yams/sweet potatoes, peeled
1 - 1 1/2 cups packed light brown sugar
3 tbspns butter
2 - 3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup evaporated milk[p]boil sweet potatoes till soft, put in mixer with rest of ingrediants, blend till well mixed, put in greased pan, bake at 400 degrees for 30 minutes. . .[p]thats it. . they are unbelievably sweet. . . put marshmallows on top if you want, but they arent' needed. . . can't wait to see what magic the egg works on them tomorrow. . [p]

Chef Wil

mad max beyond eggdome,
I am doing something similar but instead of boiling the potatoes I actually cooked them on the egg, indirect, with BGE Brand Lump, then proceded to finish them like you stated.

mad max beyond eggdome

Chef Wil,
DOH!!, i didn't even think to soften them up on the egg, and i had it cranked up tonight roasting my chestnuts. .. i'm taking such pride in doing the whole meal (almost anyway) on my eggs, and here i go boiling taters on the stove. . .oh well, they sure taste good, and i'm sure the egg will still work its magic when i put them in the egg tomorrow. .. [p]enjoy[p]max

Chef Wil

mad max beyond eggdome,
darn..darn...darn....you'll jus have ta do it again for Christmas, can't do all on the egg, I like my crown press with ice and a little smoke from the stoagie !!!
Happy TurEggDay to ya Big Guy !!!

HighMedLow

mad max beyond eggdome, Here is one for using those chestnuts which I made last night using Kabocha Squash. My only other change was to start off with 1/2 a large sweet onion in some butter. Very tasty.[p]HML

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[p]Roasted Squash Soup with Chestnut Puree[p]With its flavorful orange-yellow flesh, butternut squash is especially good for pureeing to make soups. Take care when cutting the squash as the skin is quite hard. Use a sharp chef’s knife and, if needed, tap the knife with a kitchen mallet once the knife is securely wedged in the squash.[p]4 butternut squash, about 6 lb. total
Extra-virgin olive oil for brushing
Salt and freshly ground pepper, to taste
3 cups chicken stock, plus more as needed
3/4 cup chestnut puree
1 cup heavy cream
1 tsp. brandy[p]Preheat an oven to 375ºF.[p]Cut the squash in half lengthwise and remove and discard the seeds. Brush the squash inside and out with olive oil, and season with salt and pepper. Place the squash, cut side down, on a baking sheet. Using a sharp knife, prick the skin in several places. Add enough water to the baking sheet to just cover the bottom. Roast the squash until a sharp knife penetrates the flesh easily, about 1 hour. When the squash is cool enough to handle, scoop the flesh into a food processor. Working in batches if needed, puree until very smooth.[p]Transfer the squash puree to a large saucepan and add the 3 cups stock. Bring to a boil over medium-high heat, stirring occasionally. Add the chestnut puree and 1/2 cup of the cream and stir to combine. If the soup is too thick, add more stock. Season with salt and pepper and keep warm.[p]In a small bowl, whisk together the remaining 1/2 cup cream and the brandy until frothy. Season with salt and pepper.[p]Ladle the soup into warmed bowls and top each serving with a drizzle of the cream. Serve immediately. Serves 6 to 8.[p]Williams-Sonoma Kitchen.[p]