Sweet Potato Panna Cotta
© Gabriele Stabile

Sweet Potato Panna Cotta

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  1. 1 1/2 teaspoons unflavored powdered gelatin
  2. 2 tablespoons water
  3. 1 cup mashed sweet potatoes
  4. 1 cup whole milk
  5. 1/4 cup plus 2 tablespoons heavy cream
  6. 1/4 cup sweetened condensed milk
  7. 1 tablespoon light brown sugar
  8. Pinch of salt
  9. Vegetable oil, for rubbing
  10. 1/3 cup whole cranberry sauce
  11. 2 tablespoons cranberry juice
  12. 1/2 cup Cinnamon Toast Croutons, for garnish (see Note)
  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.
Prepare half of the recipe for Cinnamon Toast Crumb Crust through Step 2 for Cinnamon Toast Croutons.