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
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