Sweet Potato And Tortilla Cake

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 large sweet potato (16 ounces)
• 2 medium poblano chiles
• 1 medium yellow onion
• 6 corn tortillas
• 1 cup peanut oil
• 8 ounces monterey jack cheese, grated
• 4 whole eggs
• 4 egg yolks
• 1 cup heavy cream
• 2 cups sour cream
• 4 tablespoons maple syrup
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

Recipe

• 1 line 9-inch cake pan with wax paper, and lightly butter wax paper.
• 2 roast sweet potato at 350 degrees until soft (approximately 1 hour).
• 3 allow to cool.
• 4 remove skin, and cut meat of sweet potato into large pieces.
• 5 over open gas flame, char skins of poblano chiles.
• 6 place charred chiles in bowl, cover with kitchen towel, and allow to cool.
• 7 peel charred skin from chiles, remove stem and seeds, and roughly chop.
• 8 roughly chop onion, and sauté in butter over medium heat until soft and translucent.
• 9 cut tortillas into small pieces, and lightly fry in the peanut oil until crisp.
• 10 remove from oil, and reserve.
• 11 discard oil.
• 12 in large bowl, combine all ingredients, and lightly mix until rough batter is formed.
• 13 pour batter into cake pan, and bake in shallow water bath in 350-degree oven for approximately 1 hour or until a skewer inserted into center of cake comes out clean.
• 14 cool cake for 15 minutes, then remove from pan and slice.