Sweet potato casseroles, adorned with gooey toasted marshmallows, or sweet potato pie, gently wobbling atop a buttery crust, are classic staples of the American Thanksgiving feast. Gleaming orange beacons glowing amidst a sea of amber brown, their warm sunset hues adds a splash of color so desperately needed in this largely monochrome meal. There’s more than just the stereotypical orange yam to liven up your grand spread, though. In fact, there’s a whole rainbow of sweet potatoes that would love an invite, for dinner, dessert, or both.

Flipping Delicious

Tarte tatin flips the idea of conventional pastry on its head, so why not give it an extra twist to keep your taste buds spinning? Apples are synonymous with this French invention that dates back to the late 19th century, where legend has it that a distracted cook by the name of Stéphanie Tatin accidentally built their pie upside-down. Whether or not there’s any truth to the story of such an egregious blunder, there’s no doubt that the dessert itself has withstood the rest of time. Why should apples have all the fun, though? Sweet potatoes, full of natural sugar, caramelize against the heat of the metal pan, cooking to a soft, creamy texture to contrast against flaky puff pastry. One quick flip and you’ve got a whole table side performance to serve along with the final course. If you’re the type of family that likes their sweets alongside their savories, it’s an equally compelling addition to the main menu.

Shades Of Potatoes

Purple potatoes are no longer the shocking rarity they once were, but they can still be tricky to shop for. Many are simply labeled as “Japanese sweet potatoes” despite the fact that there are many varieties within that broad subcategory. Just because it has purple skin doesn’t mean it has purple flesh, so don’t be misled by exterior appearances. Seek out Purple Stokes, Okinawan, or Molokai sweet potatoes specifically for the best, most vibrant results. White sweet potatoes are no different, often surprising unsuspecting cooks with the shock of pale flesh lurking beneath the peel. Murasaki Sweet Potatoes, Hannah Yams, and Bonita are your best bets. Orange sweet potatoes are commonplace, but for tubers of distinction keep your eyes peeled for Garnet, Jewel, and Beauregard sweet potatoes.

Serving With Style

Glossy, glazed with rich caramel syrup, the paper thin spuds glisten as their soft edges catch the light. It seems like a shame to cover such a work of art with any sort of topping, and truly, there’s no need to. A thin slice feels much more substantial on the fork, with all the richness and body you need to complete feel wholly satiated. For those craving just one last flourish, whipped coconut cream or vanilla bean ice cream, delicately melting into the warm surface, will never steer you wrong. On the opposite side of the flavor spectrum, bitter dark chocolate sauce or crunchy cacao nibs could help take down the sweetness a few notches, as would a bracing cup of hot coffee on the side. To amplify the texture of the crispy puffed crust, sprinkle toasted pepitas, sliced almonds, or chopped pecans all over, which are perfectly paired with any other toppings, too.

More Taters, Less Haters

All sweet potatoes are beautiful, gnarled roots, pock-marked skins, and all. If you’re not fortunate enough to find a full rainbow of options at your disposal, don’t despair! Even if you chose just one color, be it the classic orange or jewel-toned purple sweet potato, your tarte tatin will provide a radiant vision of autumn’s bounty, condensed.

Think you’ve already covered the potato portion of the program this Thanksgiving? Dig a little deeper. Aesthetics aside, expanding your array of sweet potatoes adds that much more depth and nuance in the flavor department, unlocking a wide range of nutty, honeyed notes. Layered together in an effortlessly elegant overlapping spiral of poly-chromatic slices, the singular beige interior of your average apple can’t compete. Tarte tatin was meant to be so much colder and brighter; this is one simple yet stunning dessert that will always turn out.

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Yield: Makes 6 - 8 Servings

Rainbow Sweet Potato Tarte Tatin

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Colorful rainbow sweet potatoes transform the traditional upside-down apple tarte tartin into a seasonal spectacle, elegant yet effortless, as the crowning jewel to any autumnal meal.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 3/4 Cup Granulated Sugar
• 1/2 Cup Vegan Butter
• 1/2 Teaspoon Ground Ginger
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Salt
• 1 Teaspoon Vanilla Extract
• 1 1/2 Pounds Sweet Potatoes, Peeled (Any Assortment of Colors)
• 1 Teaspoon Apple Cider Vinegar
• 1 Sheet Frozen Vegan Puff Pastry, Thawed

Instructions

1. Preheat your oven to 375 degrees.
   
2. Place the sugar, vegan butter, ginger, nutmeg, and salt in a small saucepan and set over medium heat. Stir to combine, then bring to a boil. Reduce the heat to a simmer and continue cooking until the syrup is a light butterscotch color and producing syrupy medium-size bubbles; 10 - 12 minutes.
   
3. Meanwhile, use a mandoline to slice the sweet potatoes 1-mm thick. Gently toss them with the vinegar. Arrange the sliced potatoes in a 9-inch round cake pan, starting in the center and overlapping in a spiral. Bake for 10 minutes.
   
4. While the potatoes bake, roll out the puff pastry in a 9-inch circle, cutting away any excess with a sharp knife. Prick the pasty all over with a fork.
   
5. After the potatoes have baked for 10 minutes, gently pour the caramel all over. Top with the puff pastry circle, then bake for another 20 - 25 minutes, until pastry is puffed and golden
   
6. Let stand for at least 10 minutes before inverting onto a plate. Slice and serve warm.

Recommended Products

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• 
  Simply Organic, Ginger, 1.64 oz (46 g)
• 
  Violife Plant Butter Salted
• 
  Puff Pastry Sheets by Aussie Bakery

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 13gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 10gCholesterol: 0mgSodium: 106mgCarbohydrates: 38gFiber: 3gSugar: 24gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.