potato dessert?

[Airlockben]

I'm looking to make a potato dessert, something that's not a bag of chips in front of 'law and order,' but an elegant, sweet or succulent, delicious post-dinner dish.

Any suggestions?

[stlSarah]

I have a too-easy-to-be-true chocolate potato cake that is made in the processor if you want the recipe. It has a russet and sour cream in the batter. It comes out bark and dense and is nice paired with the sour cream frosting option.

[Ida Red]

What would it be like if you sliced potatoes real thin like for Pommes Anna, but carmelized them in butter and sugar, like for a Tart Tatin, then a bit of lemon zest or ginger(something sharp tasting)on top...
just dreaming that up off the top of my head.

[Candy]

I can paraphrase a recipe from The NYT Heritage Cookbook for you if you are interested. It is a Chocolate Potato Cake. It uses mashed potatoes, buttermilk among other good things.

[ESNY]

I've seen a recipe on Epicurious for a mock chestnut cake that uses sweet potatoes. I haven't made it but I think it good good reviews on the website.

[carswell]

Well, there's always Grandma Madge's potato candy <rolls eyes>...
http://www.chowhound.com/topics/show/...

[Infomaniac]

sweet potato pie or a sweet potato cobbler unless your using another type of potato.

[Jeda]

There are lots of options using potato starch or flour -- would you consider this? You could do homemade potato chips dipped in good chocolate?

[Aaron]

That sounds fantastic!!!
Just like chocolate dipped pretzels, but better. You'll have that salty, sweet, chocolate thing going on...great idea.

[Airlockben]

I would love to dip them in chocolate. Any suggestions? How Dark? 40%, 60%, 70% even? Which would be the best chip to dip? Should I make my own chips, then dip them and sprinkle them with powdered sugar?

[Jeda]

I'm glad you like this! I think you'd have to be sure to get the potato chips nice and crisp if you made them yourself, but also sturdy enough to withstand the dipping (half-dip?) and cooling/hardening. Definitely salt them. I'd use your favorite dark chocolate level, though I might tend to go with something not-too-dark since there's no sweetness in the potato chip itself to counteract a real bitter chocolate. You could do a variety of chocolates to experiment, and if you wanted to get fancy, drizzle white chocolate over the dark for looks or tip the tip in crushed nuts. You could certainly use already-made potato chips -- I'd use your favorite artisanal small-batch chip. Good luck! Something tells me these would be good crumbled over ice cream... do report back.