Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
1 small Pumpkin – halved (or pumpkin puree – unsweetened)
4 Sweet Potatoes – oven roasted until soft and peeled
½ cup – roasted pecans
8 tbsps. unsalted butter – room temp
3/4 cup brown sugar – add according to taste
3/4 cup cream – warmed
1 Orange – juice and zest
2 tsp – finely grated nutmeg
¼ cup Grand Marnier
Salt/Pepper – to taste
Directions
Roast the pumpkin and sweet potatoes in 400 degree oven until soft (45-60 minutes). Then roast the pecans for 5-10 minutes until golden brown. Set both aside to cool.
Place chunks of 1/2 the pumpkin and 2 sweet potatoes into a food processor. Add half the butter, sugar, cream, zest/juice, salt/pepper, nutmeg, and Grand Marnier.
Process a minute and taste. Season as needed. If too sweet, add cream or stock; if too rich, add some more potato; if not sweet enough, add brown sugar or orange juice.
Then process for 3-4 minutes until you get a very smooth and silky consistency.This texture is key. Remove from the food processor into a casserole or oven baking dish.
Follow same process with the other half of the pumpkin and the two sweet potatoes.
Transfer to casserole, smooth out the top and place pecans on top in a decorative fashion. Keep warm until ready to serve in a 200 degree oven. Enjoy!
