You don't have to know much other than how good it is... and at Georgia Brown's you get a "low country cuisine" that you can't get enough of! Found in "The Soul of Washington DC" this district delight will keep you coming back for more! From the moment you arrive downtown and meet valet service at the front of the restaurant and step inside you know that you're in for a treat!
Graceful sounds and sweet aromas enlighten your senses as you enter. The service is impeccable and the decor is delightful! There are no words to explain how wonderful the food is! If you go to Georgia Brown's you will have an extraordinary dining experience!
Try a recipe straight from the chef at Georgia Brown's (from their website: http://www.gbrowns.com)
Sweet Potato Cheesecake
1.5 lbs. Cream Cheese, softened
1.5 lbs. Sweet Potatoes (baked in the skin, pulp removed)
1 12 oz. can Sweetened Condensed Milk
2 T All Purpose Flour
3 each Eggs, large
1 tsp. Vanilla Extract
1 T Cinnamon, ground
2 fluid oz. King Syrup
Graham cracker pie crust shell
Preheat oven to 350 degrees.
Place cream cheese in a mixer fitted with a paddle. Mix on slow speed and add sweet potato until potatoes are totally incorporated with the cream cheese. Add all remaining ingredients and continue to mix on slow speed, being careful not to beat too much air into the mixture. Over-mixing the batter will make the cheese cake souffle.
Place the batter into prefered pie shell and place in the center of the oven. Bake for one hour and twenty minutes. The cake will be slightly "wobbly" in the center when done, similar to that of Jello.
Let the cheesecake cool completely and refrigerate if not serving within four hours. Serve with cinnamon whipped cream and caramel sauce.
Chef's Tip: A regular unbaked pie crust works as well, or for a twist, crush a few gingersnaps in a food processor and add two tablespoons of melted butter and sugar, and press into a pie pan for a special occasion.
950 15th Street, NW (between I and K Streets, NW) Washington, DC 20005