Louisiana Sweet Potato Commission

2007 DESSERTS WINNER

Instructions:

Mix together in a food processor the sweet potatoes and ice cream. Place back in freezer to harden in a 9X9X2 glass baking dish covered with plastic wrap. Preheat non-stick belgian waffle iron to medium. Sift flour, baking powder, pumpkin pie spice and salt in a large bowl then make a well in center. In a small bowl whisk together coconut milk, yolks, butter, and vanilla. Pour into well and mix with flour until just blended.
Beat egg whites in a medium bowl with an electric mixer until stiff peaks form then fold into flour mixture along with pecans. Cook batter according to manufacture's directions or until golden brown.
To serve cut waffles into 4 sections then place 1 section onto each of the 6 dessert plates (save extra for another use). Top with a large scoop of the sweet potato ice cream then the hot buttered rum sauce. Add a dollop of whipped cream to the top of each and last sprinkle with the coconut.

Hot Butter Rum:
Boil 1/4 c. of rum in a 2 quart heavy saucepan until reduced to 1 tbs.
Reduce heat to medium, add butter and stir until melted. Add brown sugar, water and corn syrup, and boil until thickened. Mixture should coat the back of a wooden spoon. Stir in remaining rum and serve over ice cream.
To toast pecans and coconut place both in separate skillet often until golden all over about 3 or 4 mins.

Number Of Servings: 6