Sweet Potato-Bok Choy Mille-Feuille with Black Sesame Cream

Ingredients

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

1. 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.

2. 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.

3. Make the Black Sesame Cream

Whip heavy cream, black sesame paste, powdered sugar, and vanilla extract until soft peaks form.

4. 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. Drizzle with honey, sprinkle with black sesame seeds, and add crushed caramelized nuts if desired.