Sweet Potato Pecan Dessert with Chef Marty Cosgrove
A pressure cooker may seem an unlikely vessel for making desserts, yet custard, bread pudding, and cheesecake benefit from the moist heat method of pressure cooking. Chef Marty Cosgrove shows you how to save time in every step of this recipe making these magnificent sweet potato pecan desserts in 25 minutes versus hours in the oven.
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Chef Marty Cosgrove is Sales and Production Director at K-Paul's Lousiana Kitchen in New Orleans' historic French Quarter and traveled with Chef Paul Prudhomme to special culinary events around the world. He is a graduate of Baltimore's Culinary College and has also studied at the renowned La Varenne Ecole de Cuisine in Paris and at the famed Maison du Chocolat.