Sweet potato tarte tatin with macadamia caramel

Instructions

1. Preheat a fan-forced oven to 180˚C.
2. Peel the sweet potatoes and if they are wider than 5 cm diameter, cut it in half lengthways. Slice the sweet potatoes into thin coins about 4–5 mm thick.
3. Generously coat the bottom of a 25 cm heavy non-stick, ovenproof frying pan with 60 g butter. Sprinkle the sugar evenly on top and scatter with a small pinch of salt.
4. Place one disc of sweet potato in the center of the frying pan to serve as the "button." Arrange the remaining slices in concentric circles around the button, in a rosette pattern. Keep the pieces close together, just slightly overlapping.
5. Roll out the puff pastry on a lightly floured surface to 5 mm thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your pan. Gently drape over the sweet potato. Use your hands to tuck the pastry around the sweet potato pieces, hugging them together firmly.
6. Place the pan on the stovetop over medium heat and cook for about 3 minutes or until golden juices begin to bubble around the edges. If the juices keep rising, spoon out as needed to remain level with pastry. If necessary, increase the heat to high so that the juices are at a boil. Keep cooking for another 10 minutes or until the juices turn a darker brown and smell caramelised.
7. Transfer the pan to the oven and bake for 20–30 minutes or until the puff pastry is browned and firm.
8. Once out of the oven, pour a little the macadamia liqueur around the edge of the pan, swirling it to make a caramel. Let cool for 2 minutes, then carefully turn out onto a round serving plate (see note).
9. Place the remaining liqueur, butter and extra pinch of sugar in the frying pan and shake over medium heat until a caramel forms. Pour over the tarte tartin, then cut into wedges and serve warm with crème fraîche or vanilla ice cream.