Sweet Potato Tarte Tatin a la 2007/2008 Boston Celtics

This is a pie about the Boston Celtics.

Right now, everyone talks about the big three: Kevin Garnett, Paul Pierce, Ray Allen. Walking to work, it's completely impossible not to see at least three pictures of the big three.

People keep asking me: Are you excited? Are you excited? The big three? Big ticket? The truth? Whatever Ray Allen's nickname is? Think there'll be a championship? Are you excited for the new season?

Well. Um, kinda. It'll be nice to win a few more games. But I miss Delonte West, a lot. And I miss Al Jefferson. I can't stop thinking, every time someone gets an offensive rebound, whether Al is getting one, somewhere, too. And I hate seeing pictures of the three guys, and only the three guys. Where is Tony Allen? Where can I buy Kendrick Perkins merchandise? Will someone please interview Rajon Rondo one time?

So this is a pie which appears, at once, to be the mere blending of three elements: Apple, sweet potato, corn meal. Upon closer reflection, however, this pie is far more complex, far more involved. Without butter, maple syrup, eggs, spices, and care- the apples, sweet potato, and cornmeal would just be a big pile of crap. With the accompaniments, each element is able to shine in new and unexpected ways.

What I'm saying here is: Don't ignore your bench, motherfuckers.

It's made in the style of a Tarte Tatin, but includes sliced sweet potatoes along with the apples. It's sweetened with brown sugar and maple syrup, and enriched with vanilla, nutmeg, and cinnamon. Instead of the traditional puff pastry crust, this pie is finished with a rustic, barely sweetened cornbread.

Sweet Potato Tarte Tatin a la 2007/2008 Boston Celtics.

2 medium sweet potatoes, peeled.
2 large or 3 medium apples, peeled.
1 cup of butter
1 cup of milk
1 cup of yellow cornmeal
1 cup of white flour
1 egg, beaten
1/3 cup, brown sugar
1/3 cup, grade B maple syrup
2 teaspoons, vanilla extract
2 teaspoons, baking powder
2 teaspoons, cinnamon
1/2 teaspoon, nutmeg
1/2 teaspoon, salt

Slice your sweet potatoes and apples into either rounds or half moons. The easiest way to do this is to cut a flat bottom on the sweet potatoes, and then, resting on that bottom, cut down the length of the potato. For apples, cut off each side, then slice downward.

Set aside.

In a large bowl, combine 1 tbl of the maple syrup with the milk and beaten egg. Melt 4 tbl of butter, allow to cool briefly. While the butter's cooling, assemble dry ingredients: Combine 1 cup cornmeal, 1 cup flour, salt, and baking powder. Pour cooled butter into milk, watch it clump up all cool-like, then add dry ingredients. Stir until dough forms, put into fridge for a bit.

In a large, heavy, cast-iron skillet, on low-medium melt the rest of the butter. Add cinnamon, nutmeg, brown sugar, and the rest of the maple syrup. Allow to bubble until dissolved. Layer, in a spiral pattern, in the butter and sugar (Carefully!), half of the sweet potatoes. Then the apples. Then the rest of the sweet potatoes. After all is in, press down gently with a spatula.

Wait for at least 15, but 25 is better, minutes.

Turn off heat, drop cornmeal dough over the last layer of sweet potatoes, spread over the rest with spatula...bake at 350 for 30 minutes.

After 30 minutes, take out of the oven to cool for about 5 minutes. Place a large platter over the top of the skillet, and carefully carefully, flip the skillet over.

Give it a few wiggles and taps, then remove. And look! Just LOOK!