Runner up Winner in the Wolfgang Puck "Red Carpet Recipe Contest" 2011. Recipe is featured on Wolfgang Puck's website. See link above.
INGREDIENTS:
4 cups of sweet potatoes (very thinly sliced)
1 ½ cups of whole wheat flour
1 ½ teaspoons of baking powder
½ cup of onion (grated with a cheese grater)
2/3 cup of ricotta cheese
1 can of Wolfgang Puck Creamy Butternut Squash Soup (14.5 ounce)
¼ cup of canola oil, plus 1 tablespoon for greasing pan
4 eggs (beaten)
1 1/2 tablespoons of berbere, Ethiopian spice blend
2 garlic cloves ( push through garlic press)
2 tablespoons of fresh flat-leaf parsley (finely chopped)
1 teaspoon of salt, ½ teaspoon of pepper
1 ½ cups of whole wheat flour
1 ½ teaspoons of baking powder
½ cup of onion (grated with a cheese grater)
2/3 cup of ricotta cheese
1 can of Wolfgang Puck Creamy Butternut Squash Soup (14.5 ounce)
¼ cup of canola oil, plus 1 tablespoon for greasing pan
4 eggs (beaten)
1 1/2 tablespoons of berbere, Ethiopian spice blend
2 garlic cloves ( push through garlic press)
2 tablespoons of fresh flat-leaf parsley (finely chopped)
1 teaspoon of salt, ½ teaspoon of pepper
PREPARATION:
Preheat oven to 350 degrees. In a large bowl, sift the flour with the
baking powder. Grease the interior of a 10
inch spring form pan with one tablespoon of canola oil. Line the interior
circumference of the spring form pan with 5 or 6 slices of sweet potatoes. To the bowl of flour mixture, add all the
above remaining ingredients and mix thoroughly until all ingredients are
incorporated. Spread into the spring form
pan and bake for one hour. Allow to cool for at least 10 minute before
serving. Serves 8 people.
*You may serve with
your favorite yogurt sauce, a drizzle of
pumpkin seed oil, and a tablespoon of
toasted pumpkin seeds for a tasty crunch!
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