- 8
- 30 mins
- 130 mins
Ingredients
- 6 1/2 tablespoons unsalted butter, melted, plus 2 tablespoons chilled for greasing ramekins
- 1 1/3 cups all-purpose flour, plus more for flouring ramekins
- 1 large sweet potato, poked all over using a fork
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/3 cup plus 1 tablespoon granulated sugar
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup lightly toasted pecans, roughly chopped
- Sorghum syrup
- Lightly whipped cream
Preparation
Step 1
1. Preheat the oven to 350°. Butter eight 4-ounce ramekins. Lightly dust each ramekin with flour, shaking out the excess.
2. Place the sweet potato on a foil-lined baking sheet and bake until very tender, 45 minutes to 1 hour. Scrape the flesh from the skin and purée it in a food processor until smooth. Chill the purée and set it aside.
3. Sift the flour and baking powder over a bowl; add the salt and set aside.
4. In a mixing bowl, whisk together the eggs and sugar, and slowly drizzle in the melted butter. Add the sweet potato purée and whisk until fully combined. Add the buttermilk and vanilla.[Stir to combine.] Add the dry ingredients and mix until fully incorporated. Let stand for 3 to 5 minutes.
5. Scoop ⅓ cup of the batter into the prepared ramekin dishes. Bake for 35 to 40 minutes or until a toothpick can be inserted and come out clean. Remove from the oven and rest for 15 minutes before serving. Garnish with a sprinkle of pecans, a drizzle of sorghum and a dollop of whipped cream.