Sweet potato tarte tatin from the Antilles

Ingredients for 6 servings:

• 600 g sweet potatoes
• 100 ml water
• 100 g sugar
• ½ tsp cinnamon powder
• 1 tsp, sautéed aniseed
• 1 tsp vanilla extract
• 1 lemon(s), zest
• 60 g butter
• e.g. crème fraîche
• 1 pack of puff pastry, round, from the refrigerated section

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Sweet exotically spiced dessert

Wash and peel the sweet potatoes. Cut into 1-1.5 cm thick slices. Bring the water to a boil and cook with the sugar, spices, and lemon zest for 5 minutes until the sugar has dissolved. Cover and let cool. Melt the butter in a pan and fry the potato slices for 10 minutes on each side. Then place the slices tightly together in a 26 cm diameter round ovenproof dish. Spread the syrup over the potatoes. Place the puff pastry on top and press down the edges. Bake in an oven preheated to 180 degrees Celsius for about 25 minutes. Turn out and serve with crème fraîche, if desired.