Sweet Potato & Coconut Custard Fries
Sweet Potato Waffle Cut Fries make for a delicious dessert when dipped in this creamy sweet potato and coconut custard topped with toasted pecans.
Ingredients
- 1 bag Alexia® Sweet Potato Waffle Cut Fries (20 oz)
- 1 lb Sweet Potatoes, roasted with olive oil & kosher salt
- 1 cup Coconut Cream, plus extra as needed
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ½ tsp Kosher Salt
- 1 tbsp Real Maple Syrup
- 4 oz Heavy Cream
- ½ tsp Vanilla Extract
- 1-2 tsp Granulated Sugar
- ¼ - ½ tsp Sea Salt
- ½ cup Pecans, chopped and toasted
- Ground Cinnamon
- Nutmeg
Directions
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Preheat oven to 425 ̊ F.
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Wash and dry sweet potatoes. Prick sweet potatoes a few times each with a fork. Drizzle with a little olive oil and sprinkle with kosher salt. Place in oven on lined baking sheet and cook for 25 minutes.
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After 25 minutes, place the fries on a baking sheet in a single layer and add to oven. Bake for 25-28 minutes, flipping half-way through to ensure maximum crispiness.
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While sweet potatoes and fries bake, begin making whipped cream and toast pecans if they are raw. In a small mixing bowl combine heavy cream with vanilla, sugar, and salt, using a hand blender to mix to taste. Once whipped, place wrap touching the whipped cream to keep the whipped peaks.
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Remove sweet potatoes from oven, break the skin open, and scoop the interior flesh out with a spoon. In a bowl, blend sweet potatoes, coconut milk, dry ingredients, and real maple syrup until smooth. Add more coconut milk as needed.
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6. To serve, scoop custard into small ramekins. Top with salted whipped cream and toasted pecan pieces. Place fries on a plate or in a basket with the custard dip for everyone to enjoy. It’s sweet, salty, crunchy, and creamy all at the same time. A perfect combination.
