Sweet Potato Panna Cotta

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  • Total Time:
  • Servings: 6
  • Time(Other): Plus 2 hr chilling
KEY: Fall, Winter, Christmas, Dinner Party, Halloween, Thanksgiving, American, Desserts, Puddings & Custards, Make Ahead

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Ingredients

  • 1 1/2 teaspoons unflavored powdered gelatin
  • 2 tablespoons water
  • 1 cup mashed sweet potatoes
  • 1 cup whole milk
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1/4 cup sweetened condensed milk
  • 1 tablespoon light brown sugar
  • Pinch of salt
  • Vegetable oil, for rubbing
  • 1/3 cup whole cranberry sauce
  • 2 tablespoons cranberry juice
  • 1/2 cup Cinnamon Toast Croutons, for garnish (see Note)

How to make this recipe

  1. In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. In a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar and salt. Microwave the sweet potato mixture at high power until warm, about 1 minute. Microwave the gelatin mixture at high power until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
  2. Lightly rub six 1/2-cup ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
  3. In a small bowl, combine the cranberry sauce and cranberry juice. Run the tip of a paring knife around the inside of the ramekins. To unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. Spoon the cranberry sauce on top and garnish with the Cinnamon Toast Croutons.

Make Ahead

The panna cottas can be refrigerated in the ramekins for up to 2 days.

Notes

Prepare half of the recipe for Cinnamon Toast Crumb Crust through Step 2 for Cinnamon Toast Croutons.

Contributed By Photo © Gabriele Stabile Published November 2009

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