Monday, November 15, 2010

Countdown to Thanksgiving: Sweet Potato Tart with Caramelized Marshmallows and Toasted Pecans

We continue our countdown to Thanksgiving, by looking at some of our favorite Thanksgiving desserts, confections, and treats created in past years. All of the items we are covering are available on the 2010 Thanksgiving Pricing Guide (available by clicking here). Give us a call or send us an email with questions or orders. We look forward to contributing to your special Thanksgiving gathering!

Yesterday, we looked at our delicious Caramel Pumpkin Pie. Today, we turn our attention to our Sweet Potato Tart with Caramelized Marshmallows and Toasted Pecans!

To be honest, we have been surprised by the demand for this particular tart. Growing up, sweet potato pie was not something that we ate, here at orenji, and it wasn’t until a friend and client requested a sweet potato dessert that we even considered it. Now, it is one of our most popular items each Thanksgiving and Christmas.

We start with our chili-infused sweet pastry crust, which we fill with a sweet and creamy custard. The custard begins with sweet potatoes, roasted in the oven to give depth of flavor, pureed and strained (to remove those stringy bits!), and lovingly mixed with cream, eggs, vanilla, and spices.

We bake our tart, topped with miniature marshmallows and toasted pecans. The pecans provide a textural crunch, whereas the marshmallows lend a sweet, gooey topping to the already decadent tart!

Decorated with shortbread seasonal leaves, this is a beautiful and delicious dessert—serve it cold, or warm it in the oven prior to serving. Either way, it is a perfect ending to your Thanksgiving meal!

Like what you see? Check out our similar offerings on the 2010 Thanksgiving Pricing Guide, available now by clicking here!

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As we get ready for Thanksgiving 2010, we will continue reviewing some of our favorite Thanksgiving creations from years past in future posts! Be sure to keep checking back!

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