Community Magazine October 2012

From the President’s Pantry Favorite recipes from The American Chef, Walter Scheib, former Chef of the White House. Red Curried Sweet potatoes Prepared and Photographed by Victoria Grazi Walter Scheib, author of The American Chef, was White House chef from 1994 - 2005. He currently offers kosher event coordinating services through www.TheAmericanChefKosher.com Yields: 4 servings Ingredients: 2 medium sweet potatoes (about 6 oz each) 1½ cups orange juice, preferable freshly squeezed 2 tsp packed light brown sugar ¼ - ¾ tsp red curry paste, depending on desired heat level 3 tbsp coconut milk solids, skimmed from the top of a can of unsweetened coconut milk Directions: 1. Preheat oven to 325º F. 2. Arrange the sweet potatoes in a single layer on a baking sheet and roast until tender to a knife tip, about 1 hour. 3. Remove from oven and let cool. 4. Peel the potatoes and transfer them to a bowl of a food processor fitted with the steel blade. 5. Puree until smooth and then push them through a fine mesh strainer set over a large bowl, pressing down with a rubber spatula or the bottom of a ladle to extract as much puree as possible. 6. Pour the orange juice and brown sugar in a small heavy bottomed saucepan and bring to a simmer over medium high heat, cooking until reduced to syrup, about 10 minutes. 7. Stir in the curry, then fold the mixture into the sweet potato puree. 8. Transfer the puree to a large saucepan over medium heat and thoroughly fold in the coconut solids. 9. Cook, stirring occasionally until the mixture dries to piping consistency, 3 to 4 minutes. 10. The puree can be kept warm in a double boiler set over simmering water up to 2 hours. 11. Serve with a spoon, or transfer to a pastry bag fitted with a medium star tip. 70 COMMUNITY MAGAZINE