Recipe courtesy of Dennis Deel

Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!)

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

8 ounces chilled canned sweet potatoes (no syrup), 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

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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