Sam I Yam: Sweet Potato Tarte Tatin for Serious Eats!

The problem with sweet potato pie? While it's delicious, after consuming all of the mashed potatoes and stuffing at dinner, it often equals starch overload. Luckily, the Sweet Potato Tarte Tatin from the newly published cookbook DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Raquel Pelzel provides the perfect solution: it starts with slivered sweet potatoes—just enough to provide flavor without becoming a starchy bulk—then pairs them with a thick, rich caramel sauce and buttery puff pastry, all of which is combined, baked upside down, then flipped post-baking for a sophisticated and (especially when topped with a generous scoop of vanilla ice cream) supremely satisfying dessert.

Oh, and it's fantastic for breakfast the next day, too!

You can check out the full recipe that I posted over at Serious Eats!

Comments

[Rae]

OHHHHHHHH CS,
Did you have to? I'm supposed to be on a diet. Diet-Shmiet, I'm making this... and eating it too. MAYBE I'll even share a bite with my fam! ;)
Thanks for enlightening our tastebuds and adding bulk to our bottoms.
Love, Rae

[Print Brochures]

Haha! That's true... and sweet potato can cause some other things that I'd rather not say. Try eating some sweet potatoes and you might know what I'm talking about. :D

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