‘Great Sauces Transform Good Food into Gourmet’
Joe Yonan at the Post
Joe Yonan’s Persian-Spiced Sweet Potato Pie published today in the Washington Post. Food and Travel Editor, his newest book is “Eat Your Vegetables: Bold Recipes for the Single Cook”. I had the privilege of testing the recipe. I made the sweet potato pie pictured in the full page spread of the Weeknight Vegetarian on the back page of the Food Section today.
This is a new gig for me. In September of 2013 I was invited by Bonnie Benwick, Deputy Food Editor of the Washington Post, to be a Recipe Tester for the Post. I enjoyed designing half moon slices of garnet sweet potato in a pattern reminiscent of a ‘French tart’.
Persian spices: cinnamon, cardamom, coriander and nutmeg, meld with butter and soak into the sweet potato slices while it bakes. When you slice the pie into wedges you can see the layers lined in curvy rows. It has a touch of rose water for an exotic flavor. Luscious!
Cook with Sauces
Washington Post Recipe Tester: Sweet Potato Pie
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: November 20, 2013