Sweet Potato Panna Cotta

This came from 42 Fabulous Dessert Recipes.

• Ready In: 49 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons  unflavored gelatin powder
• 2  tablespoons water
• 1  cup mashed sweet potatoes
• 1  cup  whole milk
• 1⁄4 cup heavy cream, plus 2 tablespoons
• 1⁄4 cup sweetened condensed milk
• 1  tablespoon light brown sugar
• 1  pinch salt
•  vegetable oil, for rubbing
• 1⁄3 cup  whole cranberry sauce
• 2  tablespoons cranberry juice
• 1⁄2 cup  cinnamon toast crouton, for garnish

Directions

1. In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. In a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar, and salt. Microwave the sweet potato mixture at high until warm, about 1 minute. Microwave the gelatin mixture at high until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
2. Lightly rub 6 - 1/2"-inch ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
3. In a small bowl, combine the cranberry sauce and cranberry juice. Run the tip of a paring knife around the inside of the ramekins.
4. To unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. Spoon the cranberry sauce on top and garnish with the cinnamon toast croutons.
5. Note: The panna cottas can be refrigerated in the ramekins for up to 2 days. Prepare half of the recipe for cinnamon toast crumb crust through step 2 for cinnamon toast croutons.