Tuesday, November 26, 2013

Thanksgiving Crepe Filling Recipe: Sweet Potato Crepes with Warm Honey Praline Sauce

Thanksgiving is a cherished holiday celebrated by millions of Americans and Canadians every year.  The best way families give thanks is by cooking traditional (or even haute-gourmet) dishes that spark warm conversation across the table. 

A popular side dish item that is often served on Thanksgiving is baked sweet potatoes with gooey marshmallows iced on top. Though I love to eat sweet potatoes as a side dish, I am planning on adding a spin to this time-honored tradition. Instead of baked sweet potatoes this year, why not make sweet potato crepes with warm honey praline sauce and brown sugar n' spice whipped cream. 

The recipe is real simple to make and you can cut time in half by using Crepini's Naked Crepes which are ready made! 

This sweet potato crepe filling recipe was created by Lori Roach, for Louisina's Sweet Potato Commission's website. 

Ingredients:

Brown Sugar 'n Spice Whipped Cream:
2 cups heavy cream, well chilled
3/4 cups light brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Honey-Praline Sauce:
3/4 cup butter
1 1/3 cups light brown sugar
1 cup heavy cream
2 tbs honey
1/2 cup powdered sugar
1 tsp vanilla
1 cup chopped toasted pecans

Sweet Potato Filling:
2 packages cream cheese (8 ounces each)
1 cup light brown sugar
1 tsp vanilla
1 tsp ground cinnamon
1 tsp ground nutmeg
1 can cut Louisiana sweet potatoes in syrup (15-ounce) drained

Directions

1.) Beat together all ingredients for whipped cream until soft peaks form. Refrigerate until needed. In a small, heavy saucepan, combine 3/4 cup butter and next 3 ingredients until well combined. Bring to a boil and let cook for 1 minute, stirring constantly. Remove from heat and whisk in powdered sugar and vanilla. Stir in toasted pecans. Set aside and let cool for about 20 to 25 minutes. Sauce will thicken as it cools. 

2.) For the sweet potato filling, beat together cream cheese and 1 cup brown sugar with electric hand mixer until smooth. Mix in next 3 ingredients. Mix in sweet potatoes until well blended. Set aside. 

3.) To assemble  your CREPiNi crepes, spoon about 1/3 cup sweet potato filling to center of each crepe. Roll up and place in 11x15-inch glass pan. Place in oven at 300 F for 10 minutes or until just warm. Or, heat filled crepes 1 at a time in microwave on low for about 30 seconds or until just warm. To serve, place one filled crepe on plate and top with warm honey-praline sauce that has been stirred to evenly distribute pecans. Sauce should still be warm, but if it isn't, heat on low just until warm, not hot. Top with each crepe with brown sugar 'n spice whipping cream. 

4.) Makes 10-12 servings

How did the recipe go? Comment below what you thought of it!

Crepini LLC produces crepes that are all natural, vegetarian (non vegan), and nut free. Crepini's crepes are fresh, frozen crepes made for wholesale, retail, and food services and other industries in North America. Visit our website here and also Like us on Facebook here and Follow us on Twitter here for company updates, and recipe ideas.