Recipe: Sweet Potato Cranberry Napoleon

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