Dessert Poutine
with Sweet Potato Fries, Candied Pecans and Toasted Marshmallows- Pacanes
- Lait
- Oeuf
- Moutarde
- Poisson
- Lait
- Sésame
- Blé
- Sulfites
- Crustacés
- Arachides
- Soya
- Noix
- Peut contenir des traces d’allergènes
- Gluten
Ingrédients : Patate douce • Sirop d'érable • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Guimauves (sucres (sirop de maïs, sucre, dextrose), amidon de maïs modifié, gélatine, eau, arômes naturels et artificiels, pyrophosphate tétrasodique) • Pacanes • Cassonade (sucre de canne, mélasse).
Ingrédients
4 pièce(s)
Patate douce
28 g
Mini guimauves
(Peut contenir : Oeuf, Moutarde, Poisson, Lait, Sésame, Blé, Sulfites, Crustacés, Arachides, Soya, Noix)
28 g
Pacanes
(Contient: Pacanes Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde)
2 cs
Cassonade
(Peut contenir : Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
4 cs
Sirop d'érable
56 ml
Crème
(Contient: Lait)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
Ustensiles
Instructions
- Before starting, preheat the oven to 450ºF.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. Season generously with salt, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
- Meanwhile, heat a small non-stick pan over medium heat. While the pan heats, line a plate with parchment paper and measure 1 tbsp water into a small bowl. Set aside.
- When the pan is hot, add pecans. Toast for 3-4 min, stirring often, until lightly golden. (TIP: Keep your eye on pecans so they don't burn!) Add brown sugar and measured water. Season with salt. Cook for 30 sec-1 min, stirring often, until sugar melts and a caramel-like glaze coats pecans. Transfer pecans and glaze to prepared plate. Set aside to cool.
- To a small pot, add maple syrup, cream and 1 tbsp butter. Season with salt. Bring the mixture to a boil over medium-high heat, stirring constantly.
- Once boiling, reduce heat to medium and continue to cook for 4-5 min, stirring occasionally, until mixture has thickened.
- Remove from heat, then cover and set aside to keep warm.
- Preheat broiler to high.
- Transfer sweet potatoes to an 8x8-inch baking dish, then scatter marshmallows over top.
- Broil in the middle of the oven for 1-2 min, until marshmallows are deep golden. (TIP: Keep an eye on marshmallows so they don't burn!)
- Divide marshmallow-topped sweet potatoes between shallow bowls. Top with candied pecans, then spoon maple cream sauce over top.
