Southern Custard
French Fries for dessert? You bet! Waffle Cut Sweet Potato Fries are delicious when dipped in this creamy sweet potato and coconut custard topped with toasted pecans.
Ingredients
Directions
- 1 Bag Alexia Waffle Cut Sweet Potato Fries (20 oz)
- 1 lb Sweet Potatoes, roasted with olive oil & kosher salt
- 1 C Coconut Cream, plus extra as needed
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ½ tsp Kosher Salt
- 1 T Real Maple Syrup
- 4 oz Heavy Cream
- ½ tsp Vanilla Extract
- 1-2 tsp Granulated Sugar
- ¼ - ½ tsp Sea Salt
- ½ C Pecans, chopped and toasted
- Ground Cinnamon
- Nutmeg
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Preheat oven to 425 ̊ F.
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After 25-minutes, place the Waffle Cut Sweet Potato Fries on a baking sheet in a single layer. Bake for 25-28 minutes, flipping half way through to ensure maximum crispiness.
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While sweet potatoes and Fries bake, begin making whipped cream and toast pecans if they are raw. In a small mixing bowl combine heavy cream with vanilla, sugar and salt, using a hand blender to mix to taste. Once whipped, place saran wrap touching the whipped cream to keep the whipped peaks.
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Remove sweet potatoes from oven, break the skin open and scoop the interior flesh out with a spoon. In a bowl, blend sweet potatoes, coconut milk, dry ingredients and real maple syrup until smooth. Add more coconut milk as needed.
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To serve, scoop custard into small ramekins. Top with salted whipped cream and toasted pecan pieces. Place Fries on a plate or in a basket with the custard dip for everyone to enjoy. It’s sweet, salty, crunchy and creamy all at the same time. A perfect combination.
