Recipe courtesy of Dennis Deel
Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 29
- Saturated Fat
- 20
- Carbohydrates
- 49
- Dietary Fiber
- 3
- Sugar
- 28
- Protein
- 5
- Cholesterol
- 106
- Sodium
- 189
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 10 min
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
- 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.