Louisiana Sweet Potato Commission

2005 SWEET REWARDS DESSERTS WINNER

Instructions:

Beat together all ingredients for whipped cream until soft peaks form. Refrigerate until needed. In a small, heavy saucepan, combine ¾ 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.

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.

Stir together the first 3 ingredients for crepes with hand mixer until smooth. Add eggs, beating well. Stir in butter, brown sugar and vanilla. Cool bottom of 8-inch nonstick skillet with nonstick spray and heat pan over medium heat until hot. Pour about ¼ cup crepe batter into skillet, then immediately tilt pan to coat bottom evenly. Cook for about 1 minutes or until bottom is lightly browned. Flip and cook for about 15-20 seconds longer. Transfer to a platter and repeat with remaining batter, spraying skillet several more times with spray. Place wax paper sheets in between each crepe to prevent sticking.

To assemble 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.


Makes 10-12 servings

Credits:

Lorie Roach