If you have guests coming for thanksgiving, Chef Karista Bennett has a delicious idea for weekend brunch or light lunch. The author of "The Oregon Farm Table Cookbook", joined us to share her recipe for Sweet Potato Tarte Tatin.

Sweet Potato Tarte Tatin

This is a classic French style tarte that is typically prepared with apples. However, for this recipe, I’ve used sliced sweet potatoes with sugar, spices, and a splash of brandy, along with puff pastry rather than pie dough. It makes a fun and festive holiday dessert or brunch recipe.

This is a simple recipe meant to be easily prepared and casual in appearance, what I refer to as “rustic”. I’ve used three different spices in this recipe, but you can substitute with 1 1/4 teaspoons pumpkin pie spice if desired.

This tarte is lovely served warm or room temperature with brandied whipped cream or vanilla bean ice cream.

Serves 6

Ingredients

• 1 sheet puff pastry, thawed
• 2 small to medium sweet potatoes, peeled
• 4 tablespoons butter, plus 2 tablespoons melted butter
• 1/3 cup sugar, plus 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 tablespoon good quality brandy (optional)
• For the Whipped Cream
• 1 cup cold heavy cream
• 3 tablespoons powdered sugar
• 1 tablespoon good quality brandy (optional)

Directions

1.Preheat the oven to 425F.

2.Roll the puff pastry out just a bit, enough to cover a 10-inch skillet. Don’t over roll or the pastry won’t puff.

3.Slice the sweet potatoes into thin slices about 1/8 –1/4 inch in thickness and place them in a large bowl.

4.Then drizzle the 2 tablespoons melted butter over the sweet potato slices and toss to coat.

5.Next, sprinkle the 2 tablespoons sugar over the sweet potatoes and toss to coat.

6.Heat an oven safe 10-inch skillet over medium low heat and add the 4 tablespoons of butter. Once the butter has melted, whisk in the 1/3 cup sugar, cinnamon, cardamom and ginger and tablespoon of brandy if using.

7.Whisk the mixture for just a minute or two until nicely combined. Take it off the heat.

8.Layer the sweet potato slices around the pan any way that you like. Then take the puff pastry and lay it over the sweet potatoes and pan, tucking in and under the corners of pastry that overlap. This is a rustic dessert so don’t worry about it being perfect.

9.Place the skillet in the oven and bake for about 20-25 minutes.

10.While the tarte is baking make the whipped cream. In an electric mixing bowl, add the heavy cream and powdered sugar. Mid way through whipping, add the brandy if using and then continue to whip until the whipped cream forms stiff peaks.

11.Remove the tarte from the oven and let it rest for about 5-10 minutes.

12.Once it’s cool enough to handle, take a knife and go around the edges of the skillet to loosen the pastry. This is the fun part! Now take a platter a little bigger than your skillet and place it on top of the skillet. With oven mitts or a kitchen towel, turn the skillet upside down onto the platter.

13.If some of the sweet potato slices stick this is ok! Just gently remove them with a spatula and place them back onto the tarte.

14.Sprinkle with powdered sugar if desired and serve with the brandied whipped cream.