Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!)
- 8 ounces chilled canned sweet potatoes (nonsyrup), well drained
- 1 tablespoon orange blossom honey
- 1/2 cup chilled guava nectar
- 1/4 cup coconut milk, unsweetened, first pressing
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 4 large ice cubes
- 1 cup chilled heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 cup sweetened flaked coconut
- 1 medium navel orange, sliced
- 4 ladyfingers, optional
Preheat oven to 350 degrees F.
Smash sweet potatoes, then place in a blender. Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt. Turn on low to puree. Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes. Place bowl in freezer.
With a chilled metal bowl and beaters, whip cream on high until soft peaks form. Then add sugar and beat until blended. Set inside the refrigerator.
Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown. Watch carefully and stir often. Set aside to cool.
While toasting coconut, reserve whole slice of orange for a garnish. Remove pulp sacks with paring knife being careful not to include peel or white membrane. Chop into small pieces and place in a colander to drain.
After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir. Mix in drained orange pulp. Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible.
Divide the Faux Fool into long stemmed martini glasses. Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange. Serve with 1 ladyfinger per person.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Dennis Deel