Tropical Sweet Potato Faux Fool (Faux because a veggie is pureed and not a fruit!)

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Smash sweet potatoes, then place in a blender.

3. 3

   Add honey, guava nectar, coconut milk, liqueur, nutmeg and salt.

4. 4

   Turn on low to puree.

5. 5

   Using a small rubber spatula, transfer to a glass bowl and stir in ice cubes.

6. 6

   Place bowl in freezer.

7. 7

   With a chilled metal bowl and beaters, whip cream on high until soft peaks form.

8. 8

   Then add sugar and beat until blended.

9. 9

   Set inside the refrigerator.

10. 10

    Evenly distribute coconut flakes on a baking sheet and toast 5 to 10 minutes until lightly brown.

11. 11

    Watch carefully and stir often.

12. 12

    Set aside to cool.

13. 13

    While toasting coconut, reserve whole slice of orange for a garnish.

14. 14

    Remove pulp sacks with paring knife being careful not to include peel or white membrane.

15. 15

    Chop into small pieces and place in a colander to drain.

16. 16

    After coconut is toasted, remove the ice cubes from sweet potato puree with a slotted spoon and stir.

17. 17

    Mix in drained orange pulp.

18. 18

    Using a large rubber spatula, gently fold puree into the whipped cream leaving swirls of both ingredients visible.

19. 19

    Divide the Faux Fool into long stemmed martini glasses.

20. 20

    Sprinkle 1 tablespoon of toasted coconut on each then garnish with a quarter slice of orange.

21. 21

    Serve with 1 ladyfinger per person.

22. 22

    A viewer, who may not be a professional cook, provided this recipe.

23. 23

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.