Sweet Potato-Bok Choy Mille-Feuille with Black Sesame Cream
Ingredients
For the Crispy Potato Layers
- 1 large sweet potato (or regular potato), thinly sliced
- 2 tbsp butter, melted
- 2 tbsp sugar
- ½ tsp cinnamon
For the Caramelized Bok Choy
- 4–6 baby bok choy leaves
- ¼ cup sugar
- 2 tbsp butter
For the Black Sesame Cream
- 1 cup heavy cream
- 2 tbsp black sesame paste (or ground black sesame + honey)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish
- Honey drizzle
- Toasted black sesame seeds
- Crushed caramelized nuts (optional)
Instructions
- Make the Crispy Potato Layers: Preheat oven to 350°F (175°C). Toss thinly sliced potatoes with melted butter, sugar, and cinnamon. Arrange slices on a baking sheet lined with parchment paper. Bake for 15–20 minutes until golden and crispy. Let cool.
- Make the Caramelized Bok Choy: In a pan, melt sugar and butter over medium heat. Add bok choy leaves and cook until caramelized and slightly crispy. Transfer to a plate and let cool.
- Make the Black Sesame Cream: Whip heavy cream, black sesame paste, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Mille-Feuille: Stack crispy potato layers, adding a dollop of black sesame cream between each layer. Place caramelized bok choy on top for a sweet-salty crunch.
- Garnish: Drizzle with honey, sprinkle with black sesame seeds, and add crushed caramelized nuts if desired.