If you are looking for a new way to use cranberries and sweet potatoes this Thanksgiving, the Sweet Potato Panna Cotta with Toasted Pecans and Cranberry Coulis from my cookbook, The Diabetes-Friendly Kitchen is a sophisticated dessert that is simple to prepare despite the fancy name.

“Panna cotta” is just a fancy pudding

2 individual servings of sweet potato panna cotta with cranberry coulis and pecans
Photo by Ben Fink for The Diabetes-Friendly Kitchen cookbook

Panna cotta is nothing more than a firm, chilled pudding popular in Italy. This sweet potato pudding is made by mixing mashed sweet potatoes, ricotta cheese, yogurt and agave syrup which is a diabetes-friendly sweetener. Maple syrup can be used in place of agave syrup if you prefer. Stir melted plain gelatin into the sweet potato mixture and pour it into individual molds. You chill the pudding until it is firm and unmold onto small plates with the cranberry sauce. Garnish with toasted, chopped pecans and it is ready to enjoy.

Cranberry “Coulis” is puréed cranberry sauce!

Jennifer Stack smiling in a cranberry bog

The cranberry sauce in this recipe is sweetened with some vanilla extract, orange zest and maple or agave syrup and puréed in a blender or food processor.

Say Buh Bye to the pie

photo of hands on a rolling pin with pie dough
Photo Source: Pexels.com

Pass on the pumpkin pie and serve this Sweet Potato Panna Cotta with Toasted Pecans and Cranberry Coulis. Serves 6

1 ½ teaspoons plain gelatin 

2 tablespoons water

1 ¼ cup part-skim ricotta

¾ cup plain nonfat Greek yogurt

⅔ cup agave syrup or maple syrup

1 cup mashed cooked sweet potato (pumpkin purée can be used)

2 teaspoons vanilla extract

1 teaspoon cinnamon

¼ teaspoon groung nutmeg

¼ teaspoon ground allspice

6 tablespoons chopped pecans, toasted

Mix the gelatin in water and allow to sit for 5 minutes until it starts gelling.

Purée the ricotta, yogurt, syrup, sweet potato, vanilla extract and spices in a blender or food processor until smooth. 

Melt the gelatin in a double boiler and add the ricotta mixture. Allow to steep for 15 minutes.

Coat 6 small molds with cooking spray and a dusting of confectioners’ sugar. Fill the molds with the ricotta gelatin mixture and chill until set. Prepare the cranberry coulis while it is chilling.

NOTE: if you don’t have molds let the panna cotta chill in a mixing bowl and use an ice cream scoop to portion onto the plates.

Cranberry Coulis Makes ¾ cup

2 cups fresh cranberries

⅓ cup agave or maple syrup

1 teaspoon vanilla extract

½ teaspoon orange zest

¼ cup orange juice

Bring all the ingredients to a simmer and cook until the cranberries have popped and the sauce has thickened slightly. Strain the sauce and allow it to cool before serving with the panna cotta.

Spread 2 tablespoons of cranberry coulis on each plate. Briefly soak panna cotta molds in hot water and invert over the coulis.

Sprinkle chopped pecans on top of each dessert.

Are you ready to learn how to enjoy good health AND good food?

Jennifer Stack in the kitchen preparing fresh vegetables.
Photo source: Jeff Tisman Photography

Did you know that ALL foods can be part of a healthy diet? If you are struggling to improve your relationship with food you may benefit from nutritional counseling. Food therapy, as I call it, helps you stop the battle with your body and learn to be at peace with food. Call or text me at 917-370-7888 or email me at jstackchefrd@gmail.com to set up a free 15 minute phone consultation to discuss your health and nutritional needs and learn how I can help.