Sweet potatoes and curry powder are best friends. Simmering the bay leaf in cream gives it all a shimmering mysterious taste. And the toasted almonds on top, in place of the traditional breadcrumbs, gives this dish an unexpected crunch.
Shauna James Ahern
|1 quart heavy cream||4 large sweet potatoes|
|2 tablespoons Madras curry powder||2 egg whites|
|1/4 teaspoon ground turmeric||2 cups Parmesan|
|1 bay leaf||2 cups toasted almond pieces|
|2 cloves garlic||1 teaspoon kosher salt and cracked black pepper|
|1/2 bunch fresh finely-chopped cilantro|
Preheat the oven to 375°. Butter a 3-quart casserole pan.
Bring the cream, curry powder, turmeric, bay leaf, and garlic to boil in a small saucepan.
Set aside and let the flavors steep for half an hour.
Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
Peel the sweet potatoes. Slice them 1/2-inch thick.
Whip the egg whites to stiff peaks. Toss the sweet potatoes into the egg whites, along
with the salt and pepper, and mix.
Put a layer of the sweet potatoes in the casserole pan. Sprinkle the layer with Parmesan
cheese. Repeat until you are out of potatoes.
Pour the flavored cream over the potatoes until it is all gone and evenly distributed.
Finish the casserole with the remaining Parmesan cheese and the almonds.
Cover the dish with aluminum foil and bake in the oven until the casserole is golden brown and bubbly, about 30 to 45 minutes. Serve hot.
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