Camote Tartes Tatins with Pumpkin-Seed Brittle

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


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

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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