Pumpkin pie is nearly synonymous with the word Thanksgiving, and it’s hard to skip as the holiday dessert of choice. But, if you want to escape the confines of holiday tradition and branch out with a new confection, we have a few options for you.
At Monza in Charleston, South Carolina executive chefs, Leila Schardt and Tito Marino, have whipped up a recipe for Sweet Potato Panna Cotta with a Spiced Sorghum, Goat Cheese Whip and a Hazelnut Crunch. The fall flavors of sweet potato and sorghum are melded together and topped with a mixture of hazelnuts and, yes, malted milk balls. The best part about this sweet dessert, other than the scrumptious flavor, is that no oven is required, allowing you to save your oven space for the turkey.
From Executive Chefs Leila Schardt and Tito Marino
of Monza in Charleston, South Carolina
Break the Pumpkin Pie Habit
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