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Sweet Potato Cranberry Napolean
Courtesy of North Carolina Sweet Potato Commission
Servings: 6
Prep Time: 30 Min. Cook Time: 1 Hr. What you need:
(click + to add ingredients to your shopping list)
Napolean:
+ 8 sheets phyllo dough + 1/2 c. butter, melted + 1 c. heavy cream, whipped Sweet Potato Custard: + 1 medium North Carolina Sweet Potato, pureed (see below) + 5 eggs, beaten + 3/4 c. sugar + 1 tsp. ground cinnamon + pinch of salt + 1 1/2 c. evaporated milk + 1/3 c. water + 1 tsp. vanilla extract Cranberry Topping: + 1 1/2 c. fresh cranberries or frozen cranberries + 3/4 c. sugar + 3/4 c. water + 1 Tbsp. arrowroot powder or cornstarch What to do:
Sweet Potato Custard:
1. Make sweet potato puree by cooking 1 medium sweet potato in boiling water until soft in center. Remove skin and puree in food processor. You will need 1 c. puree for custard. 2. Preheat oven to 350°F. In medium bowl combine eggs, sugar, puree, cinnamon and salt. Stir in evaporated milk, water and vanilla. Pour into a 9x13" nonstick cake pan. 3. Prepare a water bath: Place cake pan in a larger pan filled with hot water to ½ depth of cake pan. Bake 1 hr, or until an inserted knife comes out clean. Cool and refrigerate. Cranberry Topping: 1. Combine cranberries, sugar and water in small saucepan. Bring to a simmer and add arrowroot or cornstarch. Cook until thickened. Remove from heat and chill. Napoleons: 1. An hour or so before your guests arrive, lay out 1 phyllo dough sheet on a sheet pan. Brush with melted butter and repeat until the dough is 4 sheets high. Repeat this process with the other 4 sheets on another sheet pan. Cut each into 12 squares and bake at 375°F until golden brown, about 10-15 min. 2. Turn chilled Sweet Potato Custard onto a cutting board and cut into 12 squares. 3. Place 1 phyllo layer on plate, next, a square of custard, then top with a second phyllo layer. Repeat with a second layer of custard and end with a third phyllo layer. Top with whipped cream and a spoonful of Cranberry Topping. Customer Reviews for this Recipe
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