I have thought a lot lately about what kind of recipes I want to post on Young, Broke and Hungry. As a blogger, there is a certain amount of pressure to churn out the most unique yet delicious sounding dishes, like honey comb lavender ice cream. While, yes I would buy that flavor at the supermarket, I wouldn’t necessarily run out to the store to buy the required ingredients to make it. I’m going to be honest, the title – Young, Broke and Hungry applies whole hardly to my life.
My boyfriend and I have a fifty-dollar grocery budget each week, which we spilt in half. Within that budget, my blog recipes are also included. It isn’t easy, but it also isn’t hard because the recipes I make are the ones I serve for dinner or dessert, depending.
There are a few staples I always keep on hand in my cupboard – canned beans, chicken broth, pasta, tomato sauce, and sweet potatoes. Along with a well stocked spice cabinet, these ingredients can take you far.
This past week for dinner I have made Thai stuffed Sweet potatoes, Black bean and Sweet Potato Enchiladas and tonight I will be serving this Brown Butter Sweet Potato Crostata. As you can tell, my boyfriend and I adore the bright orange vegetable as does my wallet.
This Brown Butter Sweet Potato Crostata is comprised of sliced sweet potatoes tossed in brown butter, cinnamon, brown sugar and ground chipotle pepper. It is sweet, spicy and nutty.
I love crostata’s because they are supposed to look rustic, which is perfect for my lack luster pie crust skills, so don’t fret if there are a few tears. Enjoy!
If you decide to take a chance on this Brown Butter Sweet Crostata, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 9 inch pie crust, homemade or store bought
- 3 tablespoons salted butter
- 1 sweet potato, sliced into 2 inch rounds
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground chipotle pepper
- Salt to taste
- Pre-heat oven to 350 degrees F.
- In a light colored saucepan, melt butter over medium low heat until brown specks appear, and it has a nutty aroma. Pour into a bowl, and set aside.
- Toss the sweet potatoes with two tablespoons of brown butter, brown sugar, and the two spices.
- Lay out your dough flat on a greased cookie sheet. In a fan pattern, place sweet potatoes in a circle, leaving a 1 inch border. Fold the edges around the filling.
- Brush dough the remaining brown butter. Bake for 35 minutes, or untill golden brown. Serve.