SWEET POTATO CRANBERRY NAPOLEON
This show-stopping dessert is made in three simple parts, and assembled just before serving. Make the Sweet Potato Custard and Cranberry Topping a day ahead and refrigerate.
SWEET POTATO CUSTARD:
1 medium sweet potato
5 eggs, beaten
3/4 cup sugar
1 teaspoon cinnamon
pinch of salt
1 1/2 cups evaporated milk
1/3 cup water
1 teaspoon vanilla extract
CRANBERRY TOPPING:
1 1/2 cups fresh or frozen cranberries
3/4 cup sugar
3/4 cup water
1 tablespoon arrowroot
PASTRY:
8 sheets phyllo dough
1/2 cup melted butter
TO ASSEMBLE:
Sweet Potato Custard (recipe follows)
Cranberry Topping (recipe follows)
1 cup heavy cream, whipped
SWEET POTATO CUSTARD:
Make sweet potato puree by cooking 1 medium or 2 small sweet potatoes in boiling water until soft in center. Remove skin and puree in bowl of food processor with metal blade. You will need 1 cup puree for custard.
Preheat oven to 350 degrees F.
In medium bowl combine eggs, sugar, puree, cinnamon and salt. Stir in evaporated milk, water and vanilla. Pour into a 9x13-inch nonstick cake pan.
Bake in a water bath: place cake pan in a larger pan filled with hot water to 1/2 depth of cake pan.
Bake for 1 hour, or until an inserted knife comes out clean. Cool and refrigerate.
CRANBERRY TOPPING:
Combine cranberries, sugar and water in small saucepan. Bring to a simmer and add arrowroot. Cook until thickened. Remove from heat and chill.
PASTRY:
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.
Bake at 375 degrees F until golden brown about 10-15 minutes.
TO ASSEMBLE:
Turn chilled Sweet Potato Custard onto a cutting board and cut into 12 squares.
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 a third phyllo layer. Top with whipped cream and a spoonful of Cranberry Topping.
Servings: 6
This show-stopping dessert is made in three simple parts, and assembled just before serving. Make the Sweet Potato Custard and Cranberry Topping a day ahead and refrigerate.
SWEET POTATO CUSTARD:
1 medium sweet potato
5 eggs, beaten
3/4 cup sugar
1 teaspoon cinnamon
pinch of salt
1 1/2 cups evaporated milk
1/3 cup water
1 teaspoon vanilla extract
CRANBERRY TOPPING:
1 1/2 cups fresh or frozen cranberries
3/4 cup sugar
3/4 cup water
1 tablespoon arrowroot
PASTRY:
8 sheets phyllo dough
1/2 cup melted butter
TO ASSEMBLE:
Sweet Potato Custard (recipe follows)
Cranberry Topping (recipe follows)
1 cup heavy cream, whipped
SWEET POTATO CUSTARD:
Make sweet potato puree by cooking 1 medium or 2 small sweet potatoes in boiling water until soft in center. Remove skin and puree in bowl of food processor with metal blade. You will need 1 cup puree for custard.
Preheat oven to 350 degrees F.
In medium bowl combine eggs, sugar, puree, cinnamon and salt. Stir in evaporated milk, water and vanilla. Pour into a 9x13-inch nonstick cake pan.
Bake in a water bath: place cake pan in a larger pan filled with hot water to 1/2 depth of cake pan.
Bake for 1 hour, or until an inserted knife comes out clean. Cool and refrigerate.
CRANBERRY TOPPING:
Combine cranberries, sugar and water in small saucepan. Bring to a simmer and add arrowroot. Cook until thickened. Remove from heat and chill.
PASTRY:
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.
Bake at 375 degrees F until golden brown about 10-15 minutes.
TO ASSEMBLE:
Turn chilled Sweet Potato Custard onto a cutting board and cut into 12 squares.
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 a third phyllo layer. Top with whipped cream and a spoonful of Cranberry Topping.
Servings: 6
MsgID: 0073171
Shared by: Barbara, Ms
In reply to: ISO: stuff to do with sweet potatoes
Board: Cooking Club at Recipelink.com
Shared by: Barbara, Ms
In reply to: ISO: stuff to do with sweet potatoes
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: stuff to do with sweet potatoes |
Emma, KY | |
2 | Recipe: Sweet Potato Wedges for Emma, KY |
Jackie/MA | |
3 | Thank You: Sweet Potato Wedges - Great !!! |
Emma, KY | |
4 | Recipe(tried): Sweet Potato Casserole (2) for Emma, Ky |
Barbara, Ms | |
5 | Recipe(tried): Sweet-Potato Chips |
Barbara, Ms | |
6 | Recipe: Clover Leaf Sweet Potato Rolls |
Barbara, Ms | |
7 | Recipe: Sweet Potato Cranberry Napoleon |
Barbara, Ms | |
8 | Recipe(tried): Pork Chops and Sweet Potatoes |
Barbara, Ms | |
9 | Recipe(tried): Chicken Stew (using sweet potatoes and Ramen noodles) (crock pot) |
Barbara, Ms | |
10 | You're very welcome, Emma. |
Jackie/MA | |
11 | Recipe(tried): Gingered Sweet Potatoes for Emma, KY |
Jackie/MA | |
12 | Thank You: These sound great !! |
Emma, KY | |
13 | Thank You: THANKS!! |
Emma, KY | |
14 | Thank You: casserole.....MMMMMMM |
Emma, KY | |
15 | You are very welcome, Emma. |
Jackie/MA | |
16 | You are so welcome, Emma! (nt) |
Barbara, Ms |
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