Looking for a special recipe for your Thanksgiving table? This stunning Sweet Potato Tart Tartin by chef Paula Shoyer definitely fits the bill.
Best selling author of The Healthy Kosher Baker and the new Healthy Jewish Kitchen, Paula Shoyer is a self-described “healthy chef, with a passion for pastries”.
In fact, she says “healthy” and “pastry” aren’t mutually exclusive. (Gotta love that!)
Paula studied at the elite Ritz Escoffier School in Paris. But since families cannot survive on chocolate babka alone (mine would surely try!), Shoyer expanded her repertoire into the savory arena, with an emphasis on easy and healthy dishes that don’t sacrifice tradition or flair.
“I take traditional recipes and make them easier, more modern, and healthier says Shoyer, who has competed on the Food Network’s “Sweet Genius” program.
I write cookbooks so that I can bring my recipes into your kitchen to inspire you to try something new, to cook from scratch and enjoy eating with the people you love while creating food memories that you can remember for the rest of your lives.
Enter to Win the Healthy Jewish Kitchen Cookbook
I’m excited to be teaming up with Paula Shoyer to give away a copy of her newest cookbook, Healthy Jewish Kitchen (MSRP: $24.95). Enter to win by using the Rafflecopter widget below.
If you can’t see the Rafflecopter widget, click HERE to enter the giveaway.
Try out this gorgeous Thanksgiving recipe from Healthy Jewish Kitchen.
Sweet Potato Tart Tartin
By Paula Shoyer
INGREDIENTS
- 1 sheet frozen parve puff pastry (from a 17.3 ounce box)
- Spray oil to grease pan
- ¾ cup sugar
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- 3 tablespoons coconut spread, butter or margarine
- ½ cup soy milk or cream
- 2 medium sweet potatoes, peeled and cut into 1/3-inch circles (look for ones longer than they are fat to make it easier to slice)
PREPARATION DIRECTIONS
Preheat oven to 400°F. Thaw puff pastry at room temperature for 45 minutes. Use spray oil or some butter or margarine to grease a 9 X 13-inch pan. Cut out a piece of parchment large enough to cover the bottom and go up the sides of the pan. Press parchment paper into the pan, making sure it sticks to the bottom, corners and sides. Set aside.
Place the sugar into a large wide frying pan or saucepan with 2-inch sides.Heat over medium heat and let the sugar melt without stirring. When the edges melt and color, start stirring, and cook for about five minutes until all the sugar has melted and is an amber color. Add the maple syrup, cinnamon, coconut spread and soy milk and stir. The mixture will bubble up but keep stirring until the mixture melts again. Once the mixture is smooth, add the sweet potatoes slices. Cook for three minutes over low heat, stirring occasionally. Turn off heat.
While the sugar is cooking, place a piece of parchment paper a few inches larger than the pan on your counter and sprinkle some flour on it. Place the sheet of puff pastry on the parchment with the creases parallel to the longer side. Use a rolling pin to roll the pastry sheet out to about a half inch larger than the pan bottom. Lift the pastry off the parchment a few times and sprinkle a little flour underneath so the pastry does not stick. Trim dough to make the sides straight.
Use a spatula to lift the sweet potatoes and place into the prepared pan and spread to cover the bottom of the pan. Spoon any remaining caramel on top.
Holding the corners of the pastry to the parchment, lift up and place the dough on top of the sweet potatoes to cover completely. Peel off the parchment paper. Press the dough into the pan corners. Tuck any extra pastry into the sides. Use a sharp knife to poke 20 holes all over the pastry to allow air to escape.
Bake for 25 minutes, or until the top of the pastry is golden. Let cool 15 minutes and then place a rectangular platter over the pan. Flip the tatin over onto the serving plate. Remove the parchment. Store at room temperature for up to two days. Reheat to serve.
Serves 12. Prep time 15 minutes. Cook time 25 minutes. May be made in advance and reheated.
Happy Thanksgiving from Paula & me!
dessert!
Dessert and sides!
Sounds YUM!
Pumpkin pie!
not turkey.
For nostalgia, pecan pie, veganized; for pure love dark sweet potatoes (yams) with lime juice
I love all the thanksgiving foods but my kids don’t:(. Hard to make just for myself!
I love all the thanksgiving foods but my kids don’t! 🙁
Candid yams are my absolute favorite Thanksgiving dish followed by cornbread dressing.
Pie, but not pumpkin pie. I like chocolate, blueberry, apple…. And otherdesserts!
Brussels sprouts!
Something new!
Pumpkin pie! Thanks for the opportunity to win!
Sweet potatoes!
Stuffing with gravy and turkey