Still thinking through Txgiving dinner and one of the staples that is commonly brought is a sweet potato swimming in maple syrup and marshmallows. I can handle about one bite and enjoy the combo but wanted to make it a touch more savory. So, made some roasted pecan flour and coated the insides of the potatoes and ramekins with it and added maple syrup. Still sweet, but much more edible. Sort of an homage to the guest that commonly brings it. Somewhere b/t the CS souffle and Massimo Bottura's potato truffle souffle. Served it (sweet potato souffle topped with crushed glass pecans-thanks Ben :-)) with crusted rack of lamb, cauliflower puree and truffle butter poached cauliflower cous cous. For desert, praline apple crumble and maple pecan gelato.
