SWEET POTATO PUFFS
These mounds of flavorful mashed sweet potatoes nicely accompany turkey, ham and pork. They're even more impressive when piped into rosettes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
- Heat oven to 425°F. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
- Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
- Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.
Nutrition Facts : Calories 165, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg
SWEET POTATO PUFFS (ROSETTES) MAKE AHEAD
From Betty Crocker and posting for safekeeping. "These mounds of flavorful mashed sweet potatoes nicely accompany ham, turkey, and pork. They're even more impressive when piped into rosettes". Can be made unbaked up to 24 hours ahead. Think it might even be possible to freeze unbaked and use within a month, making it possible for empty nesters to enjoy again.
Provided by WiGal
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place sweet potatoes in 3 quart saucepan; add enough water to cover.
- Cover and heat to boiling; reduce heat.
- Simmer covered about 20 minutes or until potatoes are tender; drain.
- Shake potatoes in saucepan over very low heat until dry.
- Preheat oven to 425 degrees, if making same day.
- Mash potatoes, add remaining ingredients EXCEPT the last two--the 1 tablespoon butter and crystallized ginger.
- Beat vigorously until potatoes are fluffy.
- Drop potatoes by 1/2 cupfuls onto ungreased cookie sheets forming 8 mounds. Or spoon into decorating bag using large star tip or ziplock bag with corner cut off and form 8 rosettes. At this point, you either bake OR cover and refrigerate or freeze for later. If freezing, it will need to be thawed in fridge.
- When baking, brush remaining 1 tablespoon butter over rosettes.
- Bake at 425 degrees about 15 to 18 minutes or until hot.
- Sprinkle with ginger, if desired.
Nutrition Facts : Calories 192.5, Fat 8.4, SaturatedFat 5, Cholesterol 65.6, Sodium 144.5, Carbohydrate 26.4, Fiber 3.4, Sugar 8.1, Protein 3.4
POTATO PUFFS
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
SWEET POTATO PUFFS
Steps:
- Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.
- On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.
- Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.
SWEET POTATO PUFFS
EVEN children love this treat, though sweet potatoes may not be their favorite vegetable. The marshmallow surprise inside delights them. These puffs are fun for a holiday meal and easy to prepare for any number at the table. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Combine sweet potato, brown sugar, salt and cinnamon; shape a small amount around each marshmallow. Roll in crumbs. Place on a greased baking sheet. Bake at 350° for 6 minutes or until lightly puffed (do not overbake or marshmallows will melt).
Nutrition Facts : Calories 326 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 75g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.
SWEET POTATO MARSHMALLOW PUFFS
I usually make these when I have left over mashed sweet potatoes, there quick as you can just make them up and stick them in a freezer bag until ready to use. Plan ahead, as these have to be frozen before baking.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 45m
Yield 12 puffs
Number Of Ingredients 7
Steps:
- In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly.
- Divide into 12 portions (each portion will be about 1/3 cup).
- Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
- Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking).
- In a bowl, combine the cereal flakes and the melted Crisco shortening.
- Roll the potato balls in the cereal flakes.
- Place the coated sweet potato balls on a cookie sheet and freeze.
- When ready to bake, remove the balls from the freezer.
- Place in a shallow greased baking dish.
- Bake in a 350 degree oven, for about 20 minutes.
- Do not defrost the puffs before baking.
- Note* the puffs must be frozen before baing.
Nutrition Facts : Calories 223, Fat 13.2, SaturatedFat 4.9, Cholesterol 41.6, Sodium 257.4, Carbohydrate 25.2, Fiber 2.7, Sugar 10.3, Protein 2.1
BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
CHEESY HAM AND SWEET POTATO CASSEROLE
Picked this up some years back at the state fair from the California Sweet Potato Council. This dish is very rich and filling and was the only way DS would eat sweet potatoes when he was young.
Provided by Debbwl
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
- Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
- Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.
HAM POTATO PUFFS
Steps:
- Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. , Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 165 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 592mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
POTATO PUFF
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
SWEET POTATO CURRY PUFFS
An easy delicious recipe, nice reheated or take cold for lunches, can be frozen and heated for snacks
Provided by lkbennett68
Categories Lunch/Snacks
Time 1h30m
Yield 12 puffs
Number Of Ingredients 9
Steps:
- Cook peanut oil, onion and curry paste for one minute.
- Then add the sweet potato and coconut cream, cook covered for 10 minutes.
- Add thawed peas, corriander and allow to cool.
- Preheat oven to 180*C for 20 minutes.
- Place the mixture in the middle of 13cm pastry rounds (or I have used sheets cut into halves or quarters for smaller puffs).
- seal edges with beaten egg, glaze with egg gives a nice golden look, bake in oven for 20 mins or until golden brown.
- Makes around 12.
Nutrition Facts : Calories 103.1, Fat 4.9, SaturatedFat 3.2, Cholesterol 17.6, Sodium 49.7, Carbohydrate 13.4, Fiber 2.3, Sugar 4, Protein 2.2
SWEET POTATO PUFF
I prepare this sweet potato dish mostly around the holidays, but it's good anytime. For added convenience, you can prepare it the night before and just pop it in the oven the next day. It's a joy to serve this delicious fluffy casserole to my five children and their families.-Fay Miller, Denham Springs, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. , Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 475 calories, Fat 24g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 202mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO PUFF
Creamy, fluffy, rich sweet potatoes with a meringue top. Enjoy sweet potatoes' natural sweetness without drowning it in sugar. This is everyone's favorite. We can't serve Thanksgiving dinner without it!
Provided by Dan
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
- In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
- Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 31.1 g, Cholesterol 108.3 mg, Fat 10.7 g, Fiber 3.4 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 204 mg, Sugar 13.8 g
HOLIDAY HAM AND POTATO CASSEROLE
I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.
Provided by Chef John
Categories Potato Casseroles
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
- Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
- Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
- Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
- Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
- Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg
SWEET POTATO PARCEL
Bake this moreish sweet potato parcel as a vegan Christmas Day centrepiece, enhanced with the festive flavours of sage and chestnuts
Provided by Katy Greenwood
Categories Dinner, Main course, Supper, Vegetable
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray, toss with 1 tbsp of the oil, season and roast for 25 mins.
- While the potatoes roast, heat another 1 tbsp oil in a frying pan and cook the onion over a medium heat for about 7-10 mins to soften. Stir in the garlic, chilli flakes and sage and cook for another minute or 2. Remove from the heat and add the chestnuts, cranberry sauce and the sweet potato cubes. Season a little.
- Line a 20cm square tin with a rectangle of baking parchment that comes up two sides of the tin (this is to help you remove it later). Put 1 sheet of filo in the tin, brushing the bottom and sides with a little of the remaining oil, then add another piece of filo going in the other direction (like a cross). Brush with more oil on the bottom and sides, and repeat with another 2 sheets of filo.
- Spoon the sweet potato mixture into the tin and fold over the filo to cover, brushing with a little more of the oil. Brush the last piece of filo with the remaining oil, then scrunch on top of the parcel. Put in the oven and bake for 30 mins.
- To serve, use the baking parchment to lift the parcel out of the tin and cut into four.
Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 27 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
SWEET POTATO AND HAM HASH
Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.
Nutrition Facts : Calories 379 calories, Fat 22g fat (9g saturated fat), Cholesterol 271mg cholesterol, Sodium 1237mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
HAM POTATO PUFFS
A versatile, easy recipe for leftover mashed potatoes and ham. Serve with steamed green beans, cauliflower, corn on the cob, or broccoli. Concerning the seasonings, the exact cheese, the use of green onion, or maybe bacon instead of ham, feel free to experiment. I also think if you had ham and some sort of leftover potato casserole you could use the same technique. In any case, relax and have fun with your leftovers!
Provided by WiGal
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray a 12 count muffin tin with cooking spray.
- Mold biscuits to the shape of each biscuit cup. You will need to snip a bit from each in order to get 12 altogether-the biscuits I buy only have 8 in them.
- In a large bowl, combine the ham, potatoes, 3/4 cup cheese, parsley, and garlic powder if using and green onion if using.
- Divide ham mixture between the 12 cups.
- Bake for about 25 minutes, or until done. (Use a toothpick to check if biscuit is done, then use a spoon to see if underside is brown enough, if not bake longer).
- Sprinkle with remaining 1/4 cup of cheese and continue baking until cheese on top melts. (I put a large cooking sheet underneath so that the melting cheese does not mess up my oven).
- Serve warm.
- Refrigerate leftovers, or freeze.
MASHED SWEET POTATO PUFF
Just a recipe I found years ago. My family loves it at Thanksgiving. Bake it in a casserole dish that goes from oven to table. Also I use leftover sweet potatoes or use fresh mashed sweet potatoes.
Provided by cooks-alot
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350°F.
- To mashed sweet potatoes stir in salt, butter, allspice, and orange rind.
- Beat egg yolks and add to potato mixture.
- Beat egg whites till stiff and fold into potato mixture.
- Put in baking dish and bake at 350°F for 45 minutes.
Nutrition Facts : Calories 268.8, Fat 13, SaturatedFat 7.4, Cholesterol 135.1, Sodium 308.5, Carbohydrate 31.9, Fiber 4.3, Sugar 9.6, Protein 7
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