Sweet Potato Tart Tatin

In addition to the cranberry sauce, my parents charged me with the responsibility of making dessert. I decided to make the Sweet Potato Tart Tatin from Chef David Guas' recently published DamGoodSweet cookbook because it just sounded and looked so, well... damn good, from the photo online.

Since I'm lazy, and I followed the recipe pretty closely this time, I'll just link to it... Sweet Potato Tart Tatin recipe.

Although mine did not come out as aesthetically pleasing, and I made some mistakes along the way, it tasted delicious.

I used the Dufour brand puff pastry, like the recipe says, and it turned out great. It was expensive though, I think around $11, but I did buy it at Whole Foods, aka Whole Paycheck as my friend Jason calls it, so who knows. Next time, I might try making my own puff pastry.

I also didn't have a candy thermometer to take the temperature of the caramel when I was making it, so I relied mainly on the color and bubble size. I think I took it off the heat a bit early because I was freaked out that I was going to burn it, but I think it still turned out an alright caramel product. One issue I had was the amount of butter which they have down. I used the whole stick this time because I wanted to follow the recipe, but I think there was too much because at one point, the butter wasn't incorporating into the caramel anymore no matter how fast I stirred. Next time, I'll stop at that point.