Camote Tartes Tatins with Pumpkin-Seed Brittle

Camote Tartes Tatins with Pumpkin-Seed Brittle
Photo by Mark Thomas


  • 4 teaspoons vanilla extract
  • 1 teaspoon salt
  • ¼ cup sugar
  • 2 large 3-inch-diameter yams (red-skinned sweet potatoes)
  • 10 tablespoons unsalted butter
  • 1 large egg
  • Vanilla ice cream
  • + 5 more ingredients
    • 17 tablespoons sugar
    • 1 cup pumpkin seeds
    • 1 17.3-ounce package frozen puff pastry (2 sheets)
    • Nonstick vegetable oil spray
    • 1 salt

Spray large rimmed baking sheet with nonstick spray. Stir sugar, 2 tablespoons water, and pinch of salt in small saucepan over medium heat until sugar dissolves. Increase heat to high. Boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet...

View full recipe at Epicurious


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