Sweet Potato Mont Blanc
Oven-Safe Skillet 24cm Deep
Cooking Time
- Cook
Ingredients
- 4 small Japanese sweet potatoes, unpeeled
- ½ cup (120 ml) heavy cream
- 1 ½ tablespoons (12 g) powdered sugar
- 1 cup (200 g) vanilla ice cream
- Zest from ¼ lemon
Equipment
- Stainless Steel Lid
- *Do not use the Glass Lid in the oven.
DIRECTIONS
Preheat oven to 355ºF (180ºC). Add sweet potatoes to the skillet, cover, and bake for about 60 minutes or until toothpick comes out clean.
Whip the cream and sugar over an ice bath until stiff peaks form.
Remove from oven and serve with the whipped cream from Step 2, a scoop of ice cream, and a sprinkle of lemon zest.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
