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
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.
Pumpkin Reàl features premium Dickinson, Autumn, and Bucksin pumpkins pureed and infused into an intoxicating blend of cane sugar, cinnamon, ginger, nutmeg, and clove. This seasonal sensation is excellent for a multitude of fall and winter cocktails!