INGREDIENTS

5 each  12" Heat Pressed Flour Tortillas (10430)  
Spicy Praline Coating:   
4 each  Eggs Whites  
1 oz. vol. Frangelico Hazelnut Liqueur   
3 cups Light Brown Sugar  
1 1/2 tsp. Ground Cinnamon  
1/2 tsp.  Cayenne Pepper Sauce  
1 tsp.  Chile Powder  
1 tsp. Kosher Salt  
2 cups Toasted Pecans , chopped 
1 1/2 batches Sweet Potato Custard , see related recipe   
2 1/2 pts. Spiced Vanilla Cream , see related recipe   

DIRECTIONS

1.) Place egg whites and hazelnut liqueur in stainless mixing bowl. Whisk together until egg whites are frothy.

2.) Fold in remaining ingredients until all sugar is combined.

3.) Line sheet pans with parchment paper.

4.) Place tortillas on cutting board. Cut into 1/8’s.

5.) Dip tortilla wedges into praline batter and let excess batter drain. Place each crisp on parchment lined sheet pan. Make sure tortillas are a single layer.

6.) Dust tortilla wedges with chopped pecans.

7.) Place in preheated 325F oven for approximately 15-20 minutes or until praline is thickened and tortillas are toasted.

8.) Remove from oven and cool.

9.) Place in airtight container until ready for use.

10.) When ready to serve, place 2 tortilla praline crisps on plate.

11.) Top each tortilla praline crisp with a 1 ¼ oz scoop of sweet potato custard.

12.) Garnish with a dollop of vanilla cream.

13.) Dust with cinnamon sugar to garnish.

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