This is such a sweet little dessert. As you know, I’m not one for sweet treats but this is a little pop of yumminess—perfect for dinner parties, and it won’t leave your guests rolling around on the floor with indigestion.
There’s this old restaurant called Field’s near where I used to live in Baltimore. Every town has a place like this—or at least used to—with a soda counter, red plastic stools, and sweet-and-sour elderly waitresses in pink candy striper outfits. Going to Field’s was like making a pilgrimage, except instead of seeking wisdom we desired to attain the perfect milkshake. I think this smoothie gives Field’s a run for its money—without creating the world’s largest sugar spike. A little almond butter is the secret ingredient, creating a creamy goodness that will make you want to twirl around in your seat.
This recipe is a Foster family standard, a permanent fixture at holidays and other large family gatherings. Along with most other Southerners, I’ve been a huge fan of sweet potatoes for as long as I can remember, but in my case I think this sticky-sweet preparation may be the root of my obsession. When I make it today, I add fresh orange juice and zest to brighten the flavors and cut the sweetness just a hair, yielding what I think of as a grown-up version of this childhood favorite.
This is really a fun dessert. Form this into a mold and serve it with a cookie on the side. If you don't have time to prepare the mango sorbet, Häagen-Dazs makes a good one, and believe me, your friends will have just as much fun. The good news is that you can make this ahead of time. I serve it with fresh raspberries and raspberry sauce.
Sweet potatoes cooked in piloncillo (unrefined solid cane sugar, usually found in the shape of small truncated cones) are sold as candy at Mexican mercados. They are way too sweet for me, but there’s no denying the spud’s versatility. Here I highlight their savory flavor by mashing sweet potatoes with a little butter and sage in a great fall dish that works well with roasted turkey. Feel free to use skim milk instead of whole milk, if you must, but keep that stick of butter!
With the culinary expertise of a professional and Bon Appétit’s insider access, Senior Food Editor, Alison Roman, takes a tour of New York City’s hottest Sweet Spots. Join her and learn how to take your own desserts to the next level. Drooling allowed!
Nothing says love like purchasing a tiny kitchen torch to make brûlée. They’re inexpensive and super fun to use—and you can’t make this dessert without one.
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.
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