Yams Tart With Honey-Ginger root Yogurt


Espresso Panna Cotta | Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Strawberry Semifreddo Food Wishes

Video taken from the channel: Food Wishes


Sweet Potato Pie Hawaiian stylewith Macadamia nut shortbread cookie crust! Kimi Werner Recipe

Video taken from the channel: Kimi Werner


Sour Cherry Frozen Yogurt

Video taken from the channel: Wyse Guide


Chocolate Sponge with Fresh Ginger Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Sweet Potato Pie Recipe Demonstration Joyofbaking.com

Video taken from the channel: Joy of Baking


How to Make Ginger Frozen Yogurt at Home

Video taken from the channel: America’s Test Kitchen

Add sweet potato, evaporated milk, brown sugar and pumpkin pie spice; process until well blended. Add eggs; pulse just to combine. Pour filling into the warm crust. Bake until filling is se. Sweet Potato Tart With Honey-Ginger Yogurt Ingredients 30 gingersnap cookies 1/4 cup (55g) butter, melted 1 cup (200g) sweet potato, cooked and mashed.

Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt. In medium bowl, mix mashed sweet potatoes, sweetened condensed milk, pumpkin pie spice and egg. 2. Separate dough into 5 biscuits.

Cut each biscuit in half. Press 1 dough half in. Preheat oven to 400 degrees F (200 degrees C). Step 2 In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron.

Sweet potato toppings go way beyond butter and cheese. Learn about our 26 favorites, including yogurt sauce, curry greens, and a good ol’ honey and bacon. Heat the oven to 350 degrees. In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges.

All you gots to do is mix everything together: The yogurt, honey, grated ginger, and sugar. I used whole Greek yogurt (Chobani!) because I wanted to make sure it would be creamy enough to turn to ice cream. Spread the yogurt over the crust.

Top the yogurt with the raspberries and strawberries, then drizzle with honey. To serve, slice the tart with a sharp knife, wiping. Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool.

While the.

List of related literature:

ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE Heat ¼ cup packed light brown sugar, 2 tablespoons applejuice, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⁄ teaspoon ground nutmeg in small saucepan over medium heat.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

In a small bowl, combine a single-serve container of nonfat (0%) vanilla Greek yogurt with 1/4 teaspoon fresh grated ginger, 1 cup seedless grapes (red, green, black, or a combo), sliced in half, and 1 tablespoon each rye flakes and unsalted sunflower seeds.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Where the more familiar pie delivers a creamy filling of mashed sweet potatoes in a single crust, sonker serves up sliced sweet potatoes tossed with brown sugar and spices, baked under a lattice-top crust, and drizzled with a sweet, spiced, custard “dip.”

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Ingredients for tart: 12-ozjar of sweet orange marmalade; 6 apples of around ½ lb each; ½ cup sugar; ½ tsp ground cinnamon; ¼ tsp ground ginger; 2 tbsp butter; prepared pastry crusts for a double-crust pie.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

add 2 teaspoons minced fresh mint, ¹∕ teaspoon grated orange zest, and 1 teaspoon fennel seeds along with parsley.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Serves 2|Most sweet potato soups are flavored with nutmeg, cinnamon, and ginger, making them very reminiscent of butternut squash and pumpkin soups.

“The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes” by Lindsay Nixon
from The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
by Lindsay Nixon
BenBella Books, Incorporated, 2011

Mix the ginger together with the sour cream, lemon rind, and lemon juice, then salt to taste.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Peel and grate two moderate sized sweet potatoes ; pour on it nearly a pint of cold water, four good spoonfuls of brown sugar, one good spoonful of butter; season with ginger to the taste.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

In a very large bowl, take ½ cup of the superfine sugar and ½ cup of the flour and whisk to combine with the cinnamon, nutmeg, lemon zest, and dried cranberries.

“United Cakes of America: Recipes Celebrating Every State” by Warren Brown
from United Cakes of America: Recipes Celebrating Every State
by Warren Brown
ABRAMS (Ignition), 2014

You can then use this as a spread, or as a natural flavouring for yoghurt.

“Stop Counting Calories and Start Losing Weight: The Harcombe Diet” by Zoe Harcombe
from Stop Counting Calories and Start Losing Weight: The Harcombe Diet
by Zoe Harcombe
Columbus Publishing Ltd,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

AlexiaLewisRD[email protected]

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  • Type of gelatin? Gold, bronze, platinum? 2g leaves Dr Oteka style? Or 4g commercial bought leaves? Could you be more specific on the gelatin? Is it for a soft set or firm set?


  • Love the real that your videos don’t hide…gonna try that pie…Buddy is a cut little dude, his face when you were in the water was hilarious…cheers.

  • James Taylor gives y’all permission to use his Sweet Potato Pie for soundtrack… https://open.spotify.com/track/49E3znGU6pKjxpjch2oCCM?si=U3EU7yXUQKaxc2S3cWtKZw

  • And in the end when you look back and your child is 27 years old and you have this great relationship with him, and he is a loving quality person….. all the sacrifices are well worth the brief periods of stress and frustration. Great job to the both of you, we are so blessed we get to share a little of your life with you and your Ohana. Mahalo nui loa

  • If anyone else is in the middle of making this and realizes they don’t mention how much syrup, so you’re tempted to go to the website, but it’s blocked behind a 14-day trial, the answer is three tablespoons of Lyle’s.

    If you sign up for the trial membership, you have 14 days to cancel, otherwise they charge you $50 for the next year, and you can’t cancel on a website because it’s 2019, so you have to call during business hours.

  • Im a pastry newbie and this was perfection. I made this exactly as presented except for spices of which I used only cinnamon and nutmeg and 2 extra TBS of sugar. I kept the pie dough in the fridge until the next day. I loved that the pie dough was not at all skimpy and it was a nice substantial crust. Another new go to recipe. Just awesome as all of your presentations are. Also love love your cranberry scone recipe which I also sub Majool dates! I make them often now. So yummy. Thank you for sharing.

  • Hi. Sweet Potato Pie is preferred over pumpkin pie all year long family and friends. However it is dense, I agree I use brown sugar, because I prefer less sweetness, also add little molasses, allspice. Looks lovely. And light crust is a bonus, however no pecans. Marshmallows usually add to sweet potato casserole. THXS

  • Hi Kaleb I was just wondering if you have a recipe for a yummy chicken salad. I’m hungry for it and mine is not good. Loll thank you for all these wonderful videos. You are so funny and talented in the kitchen.

  • Is the pattern you put into the crust using your fingers just for looks? Does it help the crust to bake better so it does not crumble so much? What is the purpose of doing it that way?

  • Goodgoing on the strawberries, i thing it’s a shame to waste them. I use a pointed spoon like i learned to do in the bakery section of cafeteria i worked at as a teen. I hulled a lot of em.

  • I would also add minced candied ginger or “gingembre en sirop” before freezing because GINGER!
    I’m now craving making this and at 10pm here in France, all the shops are closed!


  • In the Deep South, we add our spices, and sugar to the potatoes, while they are warm. In order for all the flavors to blend well. Why did you do it differently?��

  • Is nice to hear you said “be kind to your self if you new to pie”.. i failed on my 1st purplesweet potato pie. The crust is flaky but terrible shape:) i tried half-baked and experimented baked with the filling

  • Hi Stephanie… I love all your baking channels… This is a good recipe and your own spin off on sweet potato pie… But sweet potato pie has to stand out on it’s own by building flavors… Most bakeries and your local grocery store bakeries like to make sweet potato pie like pumpkin, which is a mistake in my opinion… Alot of ppl have a tendency to make sweet potato pies taste too eggy, which throws the taste off of a good pie… Sweet potato pie is supposed to be a little creamy, rich, and a little dense… Adding the spices to the sweet potato pie filling itself would have enhanced the flavor more… It’s sweet potato pie… The potatoes have to be the star of the dish… And by you adding the sugar and the spices to the egg and half n half mixture is like making a custard; which kind of got away from the star of the dish… And that is the potatoes as I just mentioned… You’re making a pie… Not a custard… And you used too many eggs… All you need is 1-2 eggs for just one pie… But I loved how you added pecans to it and your crust is amazing… Alot of ppl don’t like to take the time to make their own pie crust… Instead, ppl like to buy store bought crust, which is not good in my opinion… Make a good pie filling and ruin the whole recipe by using store bought crust… But anyway, thanks for sharing your recipe…☺

  • U needed 56openbookjay67ofgurufaeswq23buyghtfrdesw3ieshacurry6ofgtrdeswaq23openbookdessertzxopenbookautismofcookingo9myfamilylineageoft

  • I love this recipe! Instead of ginger, I made lemon frozen yogurt. I replaced 1/4 cup of the whey with lemon juice. I also added lemon zest. Sooo good!! �� �� ��

  • Awesome ideas! Can you show us how to make golden syrup? It looks like it’s caramelized sugar with a touch of acid? Not readily available in stores and more common across the pond in England.

  • I just made this recipe today. It was good but i shouldn’t added the rum. 1 tbsp of rum is too much. I can still smell it and the sweet potato pie is kind of wet. The pie crust is good.

  • I need creamy non-dairy ice cream (almond milk preferably), please!!! Slap some science on that and hook the lactose intolerant up!!!

  • I’m from Minnesota, so if this is a stupid question, sorry. That being said, is your coconut oil liquid because it is so hot or do you buy it that way?

  • Hello Gordon, I love your style, It’s too focused, I really like to see your recipes and make them myself, I like the kitchen even though I’m not good makeit, I hope one day I’ll become as good as your

  • Hi Kimi! The wife and daughter made one and it was amazing!…and now we’ve picked up a Traeger Scout so we have to make another! 😉

  • My favorite holiday pie. I love the idea of lining the pic crust with a ‘pecan barrier.’ With these spices it can often taste too much like pumpkin pie, to our family. Grandmother always added a bit of orange extract, about 1/2 teaspoon, to the purée. That enhances the sweet potato flavor and makes all the difference.

  • OK, um, my family’s from the South and this pie is um, well, it’s different. Think I’ll stick with the Southern standard. But thank you.

  • Love you guys, your the best! It’s even better now that Mr Milk-toast is gone!
    I have a question. My wife has a dairy allergy, will this work with goat yogurt?

  • I believe that I would save 1/2 cup of whey and discard the rest. He knew that the brand he was working with would have that amount of whey, so save your half cup, and throw out difference. I am going to make this.

  • Kimi, you bring back memories of me trying to cook and just LIVE with little ones. I love the realness and keeping it family oriented. My son, now 8, watched this with me and just loved seeing Buddy. PS, my daughter acted the same was Buddy did when I put her in a car seat….so I totally laughed out of empathy! Keep up the awesome videos that make us smile! ������

  • There actually is a marked difference between a �� sweet potato and a yam. Most people have never had yams unless they live where they’re imported. Most people usually have sweet potatoes. They’re usually marked wrongly in the stores too.

  • I absolutely love Americas Test Kitchen. The precise analyses, thorughly presented in a relaxed atmosphere. Thank you for keeping it professional, thus satisfying our need for facts in this day and age! Horray!

  • Gordon cook everything with a quick time but the food is perfect meanwhile some restaurant nearby my house cant even serve a drink under 10 minutes.

  • I am very interested in the containers seen storing the final product. I have not see many with screw-top lids, nor have I seen these before. Is there a brand/product link you can point me to?

  • This was a beautiful recipe, especially the pie crust! But, a true southern sweet potato pie is more dense and not custardy like a pumpkin pie, and Southerners add butter to the pie filling along with lots of sugar! Thanks for the demonstration.

  • These videos are the only thing that reliably help me with my anxiety. Also they help me deal with heartbreak somehow. Anyways, thank you Chef John.

  • I can’t wait to try it as I grow my own ginger but I can’t seem to se plain whole milk yogurt in the stores. All I see is low or non fat, will have to make my own.

  • “give it the o-o-o-oooo tappa tappa..” LOL

    The cadence of your voice cracks me up. It’s entertaining to learn a new recipe while hearing the emphasis placed in areas of sentences where you don’t expect it.

  • Lord have mercy,

    People take a rich black southern dessert and make up there’ own twist and twine to it and take all the richness and the substance from a traditional sweet potato pie

  • I wish I could just throw things together like you and have it come out right, just changing ingredients and winging it on the measurements. If I don’t follow recipes exactly I’m toast.

  • This cake was too sweet and too buttery Imo
    Didn’t like it that much I had to modify and lower the butter and sugar to do the 2nd one
    Overall don’t like this kind of cake

  • Buddy is so chill, cute little guy. Glad I found your channel. I’ve been to Maui one time and felt like I was home, I don’t know if I’ll ever get back but I’m sure I won’t forget the experience.

  • I have already answered one huge question, obviously, I like Stephanie, because
    I have her on my Subscribe list. The main answer is, you put your spices, milk, butter, whatever potato that you are using, while they are warm. When they cool, the molecules close, the spices, salt, or anything else will not permeate, whatever you are cooking.����

  • Aloha��… My Ohana & I love your Show! Is Like being at home with Ohana nothing is perfect but everything is Ono! Keep you mana Pono and grounded as you are!! Mahalo! Aloha ������

  • Omg you are too much, I would love to eat one or two of these. My grandmother used to make this for us kids years ago in Poland.w

  • honestly chef you are a genius…every recipe I tried from you was always absolutely spot on! (the last one was this today) + I laugh so hard every time I have to do the ol’ tappa tappa…I mean what can be better than cooking with a smile on your face and then eating the food with even bigger one…continue the great work and as always ENJOY!

  • Nice!  I came here after watching today’s mushroom turnover recipe.  I may do both of these over the next few days, since I have all the ingredients handy.  I may try making the pie crust, but I do have a store bought one in the freezer.  I have several nice sweet potatoes, pecans and walnuts, brown sugar, half and half, etc., and all the spices.  Thanks!!  Cooking for one, lol.

  • My favorite video yet! I’m going to try it out today! I like how you acknowledge the challenges of filming (or doing anything) with a baby takes more effort, but you embrace the challenge. Plus, pie at the beach!! Goals

  • Cutest ❤❤❤… Waiting for more ❤ tried Dutch Baby with Milk, flour, egg maaahn you are soo right, that dramatic rise is so satisfying.. AND I didnt have cast iron skillet, used a 7 inch baking pan instead, I was scared it wouldn’t rise but it Did.. Thank you Kimi, Love you. ❤

  • Lo felicito por haberse superado durante toda su vida….todo lo que usted realiza es maravilloso…me gusta sus programas de cocina…su autoconfianza es impresionante…usted di sabe cocinar��❤

  • Do the holes in the bottom of your pie tin create a more flakey crust? Prevent a soggy bottom? Maybe that’s a common type of pan but I’ve never seen one before. TY.

  • Your pie crust look gorgeous unbaked and delicious baked. I like your pinching method of the of the pie crust. The lighting in your kitchen is very good.Tfs….

  • When Gordon says” Look how shiny that is ” anyone have friends flashbacks?

    “Hey, what’s the horsepower on this thing?”
    “I don’t know, but look how shiny it is!”

  • Skip wrapping your ramekins by using silicone baking cups instead. Then you can just semi-freeze your semifreddo and squeeze it out.

  • Nice recipe. Thank you. Can anything else be us

    ed to skip plastic. https://www.sheknows.com/food-and-recipes/articles/1093667/cling-film-plastic-toxic-health-says-cancer-charity/

  • Please write on screen what ingredients you are using! And in description box too. Because I am not use to your language pronounciation

  • Dear God. Comments such as zoom, cameraman, atoms, molecules do they never end or are they all the same person posting under different names? Don’t they know it’s all been said before ad nauseum?

  • “it will shoot off the plate and onto the floor”… The visual of that is hysterical. You should have filmed it and added it as a blooper to the end ������

  • i hate yogurt. It taste like spoiled milk. I make it for my husband but won’t eat it. Twice I bought frozen yogurt ice cream and both times I threw it out. It tasted spoiled. disgusting.

  • Hey, Chef John. I’m a long time fan from Australia. I’ve been looking through your archives tonight for strawberry recipes. Australian strawberry farmers are currently going through a dreadful situation whereby sewing needles are being inserted into strawberries by nobody quite knows who. Several people have ended up in hospital, including kids. It’s the height of strawberry farming season here in Australia, and there was already an overproduction this year before this horrible stuff. Anyway, long story short, do you think you could post up a strawberry recipe in the coming weeks and give a shout out to Aussie strawberry farmers? They are dumping tonnes of fruit and will be losing a fortune this season, even though health authorities say it’s safe to eat them if you just cut them up first. Anyway, thanks for reading, love your channel to bits. I’ve published a link to all of your strawberry recipes on my FB so friends and family can find ways to cook with them. Link to a recent news article http://www.abc.net.au/news/2018-09-17/wa-has-first-reported-strawberry-contamination-case/10257554

  • ok i dunno how this get to my recomended but, I will take revenge of those poor cookers that had a dream a were rejected by this man. Gordom Ramsey That looks DISGUSTING HORRIBLE AND UGLY IF YOU ARE GOING TO COOK SOMETHING that BAD LEAVE YOUR CAREER AS YOU DID WITH SMALLER BUSINESS. DISGUSTING PERSON U ARE!!!!! >:/

  • This is the first recipe of yours that I tried and now I know why ur called the best chef in the world, thanks a lot gorodon I loved it, its melts in your mouth

  • I’m not italian but I’m an annoying nitpick so… There’s no such thing as “expresso”. He usually over enunciates every word as pretentiously as possible but that’s the one where he fucks up.

  • In that pic Philippines we call it bandi tha one with hazle nuts hahahaha that dish is so basic here in Philippines its like taking a candy from a baby hahahaha

  • Stop trying to get me to bake stuff that you know I will devour all in one sitting. Seriously. Just stop it. p.s. Please send me a slice.

  • Ooo interesting combinations never tried coconut oil in a sweet potato pie before and I’ve got a jar of coconut oil waiting to be used! Thank you!

  • Anyone know where can we can get recipe? and is one leaf of gelatin an official measure or ill different brands have differing sizes of leaves?

  • “Throw in random amounts of ingredients. Apply random amount of heat. Plate.” -Ramsay’s instructional videos. And I’m using the word “instructional” quite incorrectly.