Sweet Potato Panna Cotta

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons unflavored gelatin powder
• 2 tablespoons water
• 1 cup mashed sweet potatoes
• 1 cup whole milk
• 1/4 cup heavy cream, plus 2 tablespoons
• 1/4 cup sweetened condensed milk
• 1 tablespoon light brown sugar
• 1 pinch salt
• vegetable oil, for rubbing
• 1/3 cup whole cranberry sauce
• 2 tablespoons cranberry juice
• 1/2 cup cinnamon toast crouton, for garnish

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 until warm, about 1 minute. microwave the gelatin mixture at high until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
• 2 lightly rub 6 - 1/2"-inch 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.
• 4 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.
• 5 note: 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.