Whiskey-Glazed Sweet Potato Pavé, Toasted Pecan Dust
Whiskey-Glazed Sweet Potato Pavé, Toasted Pecan Dust
Ingredients
For the Sweet Potato Pavé
- 3 pounds sweet potatoes, peeled, thinly sliced on a mandoline (1/16-inch thick)
- 1 1/2 cups heavy cream
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh thyme leaves, finely chopped
- 1/2 teaspoon nutmeg, freshly grated
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Whiskey Glaze
- 1/2 cup bourbon whiskey
- 1/4 cup maple syrup, grade A dark, robust taste
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
For the Toasted Pecan Dust
- 1/2 cup pecans
- 1/8 teaspoon kosher salt
For Garnish
- 2 fresh thyme sprigs
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides to create 'handles'. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the thinly sliced sweet potatoes with heavy cream, melted butter, chopped fresh thyme, grated nutmeg, kosher salt, and black pepper. Toss gently to ensure all slices are evenly coated.
⏱️ 10 min
- 3
Arrange the sweet potato slices in the prepared baking dish, layering them tightly and evenly. Press down firmly after every few layers to compact them. Pour any remaining cream mixture over the top.
⏱️ 15 min
- 4
Cover the baking dish tightly with aluminum foil. Bake for 60 minutes, or until the sweet potatoes are very tender when pierced with a knife.
⏱️ 60 min•🌡️ 350
- 5
Remove the foil and continue baking for another 20-30 minutes, or until the top is lightly golden brown and the cream has mostly absorbed. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 30 min•🌡️ 350
- 6
While the pavé bakes, prepare the Toasted Pecan Dust. Spread pecans in a single layer on a small baking sheet. Toast in the oven alongside the pavé for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Let cool completely.
⏱️ 10 min•🌡️ 350
- 7
Once cooled, finely chop the toasted pecans or pulse them in a food processor until a coarse dust forms. Season with 1/8 teaspoon kosher salt. Set aside.
⏱️ 5 min
- 8
Remove the baked sweet potato pavé from the oven. Place a piece of parchment paper directly on top of the pavé, then place a heavy, flat object (like another baking dish or cast iron skillet) on top to press it. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min
- 9
Once chilled and set, carefully lift the pavé out of the baking dish using the parchment paper handles. Transfer to a cutting board. Trim the edges for a clean presentation, then cut the pavé into 4 equal squares or rectangles.
⏱️ 10 min
- 10
Prepare the Whiskey Glaze. In a small saucepan, combine bourbon whiskey, maple syrup, unsalted butter, brown sugar, Dijon mustard, and kosher salt. Bring to a simmer over medium heat, stirring until the butter is melted and sugar is dissolved. Reduce heat to low and simmer for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon.
⏱️ 10 min
- 11
To serve, gently reheat the pavé portions. You can do this by pan-searing them in a lightly oiled non-stick skillet over medium heat for 3-4 minutes per side until golden and warmed through, or by warming them in a 350°F (175°C) oven for 10-15 minutes.
⏱️ 15 min•🌡️ 350
- 12
Brush each warm pavé generously with the whiskey glaze. Sprinkle with toasted pecan dust and garnish with a fresh thyme sprig. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Whiskey-Glazed Sweet Potato Pavé, Toasted Pecan Dust
Ingredients
For the Sweet Potato Pavé
- 3 pounds sweet potatoes, peeled, thinly sliced on a mandoline (1/16-inch thick)
- 1 1/2 cups heavy cream
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh thyme leaves, finely chopped
- 1/2 teaspoon nutmeg, freshly grated
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Whiskey Glaze
- 1/2 cup bourbon whiskey
- 1/4 cup maple syrup, grade A dark, robust taste
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
For the Toasted Pecan Dust
- 1/2 cup pecans
- 1/8 teaspoon kosher salt
For Garnish
- 2 fresh thyme sprigs
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides to create 'handles'. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the thinly sliced sweet potatoes with heavy cream, melted butter, chopped fresh thyme, grated nutmeg, kosher salt, and black pepper. Toss gently to ensure all slices are evenly coated.
⏱️ 10 min - 3
Arrange the sweet potato slices in the prepared baking dish, layering them tightly and evenly. Press down firmly after every few layers to compact them. Pour any remaining cream mixture over the top.
⏱️ 15 min - 4
Cover the baking dish tightly with aluminum foil. Bake for 60 minutes, or until the sweet potatoes are very tender when pierced with a knife.
⏱️ 60 min•🌡️ 350 - 5
Remove the foil and continue baking for another 20-30 minutes, or until the top is lightly golden brown and the cream has mostly absorbed. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 30 min•🌡️ 350 - 6
While the pavé bakes, prepare the Toasted Pecan Dust. Spread pecans in a single layer on a small baking sheet. Toast in the oven alongside the pavé for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Let cool completely.
⏱️ 10 min•🌡️ 350 - 7
Once cooled, finely chop the toasted pecans or pulse them in a food processor until a coarse dust forms. Season with 1/8 teaspoon kosher salt. Set aside.
⏱️ 5 min - 8
Remove the baked sweet potato pavé from the oven. Place a piece of parchment paper directly on top of the pavé, then place a heavy, flat object (like another baking dish or cast iron skillet) on top to press it. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min - 9
Once chilled and set, carefully lift the pavé out of the baking dish using the parchment paper handles. Transfer to a cutting board. Trim the edges for a clean presentation, then cut the pavé into 4 equal squares or rectangles.
⏱️ 10 min - 10
Prepare the Whiskey Glaze. In a small saucepan, combine bourbon whiskey, maple syrup, unsalted butter, brown sugar, Dijon mustard, and kosher salt. Bring to a simmer over medium heat, stirring until the butter is melted and sugar is dissolved. Reduce heat to low and simmer for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon.
⏱️ 10 min - 11
To serve, gently reheat the pavé portions. You can do this by pan-searing them in a lightly oiled non-stick skillet over medium heat for 3-4 minutes per side until golden and warmed through, or by warming them in a 350°F (175°C) oven for 10-15 minutes.
⏱️ 15 min•🌡️ 350 - 12
Brush each warm pavé generously with the whiskey glaze. Sprinkle with toasted pecan dust and garnish with a fresh thyme sprig. Serve immediately.
⏱️ 5 min