Crispy Sweet Potatoes
1 cup Pumpkin Reàl
1/4 cup pure maple syrup
1 Tablespoon apple cider
1 teaspoon salt
1 teaspoon freshly ground pepper
2 sweet potatoes
1 orange
2 cups rice flour
3 cups canola oil
TK ricotta cheese
Macadamia nuts, for garnish
Preheat the oven to 400ªF. Mix Pumpkin Reàl, maple syrup, apple cider, salt, and pepper together and refrigerate.
Meanwhile, roast sweet potatoes for 45 minutes. Cool completely in refrigerator.
Peel the orange and remove supremes (fruit between membrane) with a sharp knife.
Slice chilled sweet potatoes, and toss in rice flour.
Heat the oil in a pot over medium-high heat to 350ªF. Fry the sweet potato slices for about 2 minutes, until crispy.
Divide ricotta among serving plates, then set sweet potatoes on top. Drizzle with Pumpkin Reàl–maple glaze. Arrange orange supremes on top and sprinkle with macadamias.
Calabaza Reàl contiene puré de calabaza de primera calidad, infusionado con una irresistible mezcla de azúcar de caña, canela, jengibre, nuez moscada y clavos de olor. ¡Es el ingrediente perfecto para una infinidad de cócteles para el otoño y el invierno!
