Earlier this year, I started sharing some of my recipes on Food&, a great website bringing together others as obsessed with food as myself to share their stories, photos, recipes or illustrations with the rest of the world. Going forward, I will be working even closer with Food&, as I have just joined their team of contributing editors. To kick things off, the new contributing editors and myself are sharing some Thanksgiving recipes on Food& throughout this week.
When the other new editors and myself were discussing what dishes to feature for Thanksgiving week, we quickly agreed we wanted to stay true to the traditional ingredients featured in a Thanksgiving feast but to come up with new recipes based around them. At first, I kept on staring at an empty page when trying to come up with ideas – I did not grow up celebrating Thanksgiving and the one Thanksgiving I spent at my friend Laura’s in Minneapolis was but a snapshot of what Thanksgiving entails. But after a few days of brainstorming, pouring over my cookbooks and researching Thanksgiving dishes old and new, I happily settled on a Spiced Sweet Potato Mont Blanc.
Mont Blanc is a classical French dessert, traditionally featuring chestnuts and whipped cream with either a meringue or buttery shortbread base. In a nod to the marshmallow topped sweet potatoes found on many Thanksgiving table, this Mont Blanc hides a generous dollop of homemade marshmallow fluff underneath a mountain of sweet potato cream swirls laced with the same spices used for another Thanksgiving classic: pumpkin pie.
Although new to me, I quickly discovered that a sweet potato based Mont Blanc is not such a new idea at all, as it is a fairly common dessert in French pastry-obsessed Japan. And if you can get your head around the idea of eating a sweet potato-based dessert, then I think you will like this dessert as much as I do (and I like it so much I may have eaten one Mont Blanc each for lunch and dinner one day when I was testing this recipe).
Head on over to Food& for the recipe.