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Sweet Potato Cranberry Napoleon




Source of Recipe


Internet


List of Ingredients




Sweet Potato Custard (recipe below)
Cranberry Topping (recipe below)
8 sheets phyllo dough
1/2 cup melted butter
1 cup heavy cream, whipped

Make SweetPotato Custard and Cranberry Topping ahead.

SweetPotato Custard:
1 medium sweetpotato
5 eggs, beaten
3/4 cup sugar
1 teaspoon cinnamon
pinch of salt
1 1/2 cups evaporated milk
1/3 cup water
1 teaspoon vanilla extract


Recipe



Make sweetpotato puree by cooking 1 medium or 2 small sweet potatoes in boiling water until soft in center. Remove skin and puree in bowl of food processor with metal blade. You will need 1 cup puree for custard.

Preheat oven to 350o. In medium bowl combine eggs, sugar, puree, cinnamon and salt. Stir in evaporated milk, water and vanilla. Pour into a 9x13-inch nonstick cake pan. Bake in a water bath: place cake pan in a larger pan filled with hot water to 1/2 depth of cake pan. Bake for 1 hour, or until an inserted knife comes out clean. Cool and refrigerate.

Cranberry Topping:
1 1/2 cups fresh or frozen cranberries
3/4 cup sugar
3/4 cup water
1 tablespoon arrowroot

Combine cranberries, sugar and water in small saucepan. Bring to a simmer and add arrowroot. Cook until thickened. Remove from heat and chill.


To make Napoleons:
An hour or so before your guests arrive lay out 1 phyllo dough sheet on a sheet pan. Brush with melted butter and repeat until the dough is 4 sheets high. Repeat this process with the other 4 sheets on another sheet pan. Cut each into 12 squares and bake at 375o until golden brown about 10-15 minutes.

Turn chilled SweetPotato Custard onto a cutting board and cut into 12 squares.


To assemble:
Place 1 phyllo layer on plate, next, a square of custard, then top with a second phyllo layer. Repeat with a second layer of custard and a third phyllo layer. Top with whipped cream and a spoonful of Cranberry Topping.

Serves 6.