Here’s the only reason to go easy on your otherwise overindulgent Thanksgiving tuck-in: Saving room for the decadent duo of Orange Muscat and this rib-sticking sweet potato pie from Chef Travis Milton at Comfort in Richmond, Virginia.
What You’ll Need
1¾ pounds Hayman sweet potatoes (white sweet potatoes can be substituted)
½ cup melted butter
3 tablespoons sorghum syrup (or maple syrup)
½ cup heavy cream
4 ounces maple sugar
¼ teaspoon fresh grated nutmeg
¼ teaspoon ground cinnamon
1 tablespoon orange juice
¼ cup buttermilk
1 9-inch piecrust
Sourwood honey for garnish
Whipped cream for garnish
Preheat an oven to 350˚F. Coat sweet potatoes with the melted butter and roast on a lined baking sheet in the oven for until fork tender (about an hour). Transfer the potatoes to a bowl and chill in the refrigerator for an hour. Once chilled, discard the skins, mash and set aside.
In a separate bowl, whisk the sorghum syrup, heavy cream, sugar, eggs, nutmeg, cinnamon and orange juice. Add the potatoes and mix until smooth, then add the buttermilk and stir until consistent. Pour the potato filling into the crust and bake at 350˚F for 45 minutes. Cool at room temperature for 2 hours. Cut into 6–8 slices and top each with a drizzle of honey and a dollop of whipped cream. Serves 6–8.
An Orange Muscat We Love
92 Quady 2012 Essensia Orange Muscat. With enough acidity to cut through the sticky pie, this California dessert wine boasts intense aromas of orange oil and flavors of orange rind and pear with dabs of honey, vanilla and buttered toast. $25.