Sweet Potato Panna Cotta

• 1 1/2 teaspoons unflavored gelatin powder
• 2 tablespoons water
• 1 cup mashed sweet potatoes
• 1 cup whole milk
• 1/4 cup heavy cream, plus 2 tablespoons
• 1/4 cup sweetened condensed milk
• 1 tablespoon light brown sugar
• 1 pinch salt
• vegetable oil, for rubbing
• 1/3 cup whole cranberry sauce
• 2 tablespoons cranberry juice
• 1/2 cup cinnamon toast crouton, for garnish

1. In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. In a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar, and salt. Microwave the sweet potato mixture at high until warm, about 1 minute. Microwave the gelatin mixture at high until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
2. Lightly rub 6 - 1/2"-inch ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
3. In a small bowl, combine the cranberry sauce and cranberry juice. Run the tip of a paring knife around the inside of the ramekins.
4. To unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. Spoon the cranberry sauce on top and garnish with the cinnamon toast croutons.
5. Note: The panna cottas can be refrigerated in the ramekins for up to 2 days. Prepare half of the recipe for cinnamon toast crumb crust through step 2 for cinnamon toast croutons.

unflavored gelatin powder, water, mashed sweet potatoes, milk, heavy cream, condensed milk, light brown sugar, salt, vegetable oil, cranberry sauce, cranberry juice, cinnamon

Taken from www.food.com/recipe/sweet-potato-panna-cotta-481595 (may not work)