Aunt Laura is a health freak. She always bores us with sermons regarding our food eating habit. She is very careful with her good—she doesn’t eat anything that has oil on it, too much fat on it, or too much sugar on it. She doesn’t like the thought that one day, she might develop a nasty illness just because she doesn’t know how to take care of her body. She knows a lot about nutrition, which is why she knows the healthier substitute for certain ingredients.
Aunt Laura’s most favorite thing in the world are sweet potatoes. She uses them in her recipes instead of potatoes because she heard from someone that they’re healthier. I probably tasted every version of sweet potatoes in her kitchen—soup, pie, mashed sweet potato, sweet potato fries, and sweet potato fritters.
Just recently though, she served us something different; something that I hadn’t even heard of before. She said she discovered the recipe over at Food and Wine. If it wasn’t for that, she wouldn’t know that sweet potato can also be made into this rich dessert—Sweet Potato Panna Cotta. Go check out this recipe below if you want to try this dish.
Photo courtesy of Delicious Dishings. Recipe courtesy of Food And Wine.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: The panna cottas can be refrigerated in the ramekins for up to 2 days.