Sladké brambory
Netrpí to, aby se sladké brambory změnily v bohatý, dekadentní dezert.
Zdroj: Martha Stewart Living, květen 1996
Výtěžek
Netrpí to, aby se sladké brambory změnily v bohatý, dekadentní dezert.
Zdroj: Martha Stewart Living, květen 1996
Výtěžek
Maddox
27.04.2023 @ 06:48
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text in Czech language to English:
“Its not a problem for sweet potatoes to turn into a rich, decadent dessert. Source: Martha Stewart Living, May 1996. Makes 12. Yield. Ingredients. For filling: 2 small sweet potatoes (total 1 pound), 1 large egg, lightly beaten, at room temperature, 1/4 cup cream, 2 tablespoons unsulphured molasses, 1 teaspoon pure vanilla extract, 1/4 cup packed light brown sugar, 1/8 teaspoon salt, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, Pinch of ground cloves, Pinch of nutmeg. For Praline Topping and Crust: 1 1/4 cups whole pecans, 1 cup granulated sugar, 3/4 cup packed light brown sugar, 10 tablespoons chilled unsalted butter, cut into small pieces, 1 1/4 cups plus 2 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon cinnamon. Instructions: 1. For filling: Preheat oven to 400 degrees. Pierce sweet potatoes. Place on baking sheet; bake about 40 minutes, or until soft. When cool enough to handle, peel and mash. 2. Transfer sweet potato puree to electric mixer; beat on low speed for 1 minute. Beat together egg, cream, molasses, and vanilla. Add to sweet potatoes; mix on low speed, 1 to 2 minutes. Stir in remaining filling ingredients. Let stand while crust is prepared. 3. To make topping and crust: Start by making pecan pralines. Place 1/2 cup pecans on large parchment-lined baking sheet. In small heavy saucepan, combine granulated sugar and 2 tablespoons water. Cook over low heat until sugar dissolves. Cover and boil. Leave covered until condensation disappears inside pan. Uncover, adjust heat to medium, and cook, swirling pan occasionally, until sugar turns amber. Pour caramel over pecans; let cool about 1 hour. Chop pralines into small pieces. 4. Meanwhile, preheat oven to 350 degrees. In baking pan, toast 3/4 cup pecans for 7 minutes, turning once. Let cool completely.