Tropical Sweet Potato Faux Fool Faux Because A Veggie Is Pureed And Not A Fruit Recipes

Steps:

• Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
• Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

Steps:

• Cut 2 oranges and 4 lemons in half, scoop out the flesh, then put the rinds in a muffin tin to keep them level. Boil 1 1/2 cups water, add two 3-ounce boxes orange gelatin, mix and cook, stirring, 3 minutes; pour the mixture to the brim of each orange half. Repeat with two 3-ounce boxes lemon gelatin and the lemon halves. Refrigerate 3 hours and slice into wedges.

Steps:

• In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, 2 tablespoons butter, salt and pepper; mix well. , Transfer to a greased 2-qt. baking dish. Combine saltines, brown sugar, cloves and remaining butter; sprinkle over potatoes. Bake, uncovered, at 375° for 30 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Smash sweet potatoes, then place in a blender. Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt. Turn on low to puree. Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes. Place bowl in freezer.
• With a chilled metal bowl and beaters, whip cream on high until soft peaks form. Then add sugar and beat until blended. Set inside the refrigerator.
• Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown. Watch carefully and stir often. Set aside to cool.
• While toasting coconut, reserve whole slice of orange for a garnish. Remove pulp sacks with paring knife being careful not to include peel or white membrane. Chop into small pieces and place in a colander to drain.
• After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir. Mix in drained orange pulp. Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible.
• Divide the Faux Fool into long-stemmed martini glasses. Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange. Serve with 1 ladyfinger per person.