Sweetpotatopuff Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 400°F (200°C).
• Grate the sweet potato with a coarse cheese grater.
• Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the sweet potato until well incorporated.
• Let the sweet potato sit for 20 minutes until the salt has drawn out some of the moisture.
• Pour the sweet potato into a kitchen towel and twist to strain as much liquid as you can.
• Place the grated sweet potato back into a bowl and mix with the breadcrumbs, parsley, garlic, onion powder, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
• From the mixutre into 15 even sized tots and transfer to a parchment lined baking sheet.
• Bake for 20-24 minutes, flipping each halfway through..
• Serve with your choice of dipping sauce.
• Enjoy!

Steps:

• Peel and cut sweet potatoes into 1 inch pieces.
• Place potatoes in medium saucepan.
• Add enough water to cover, bring to boil over medium high heat.
• Cook 10 to 15 minutes or until tender.
• Drain potatoes and place in large bowl,mash until smooth.
• Alternatively, use 4 cups cooked, mashed sweet potatoes.
• Add orange juice, egg, orange peel and nutmeg, mix well.
• Preheat oven to 375 degrees.
• Spray baking sheet with nonstick cooking spray.
• Spoon potato mixture into 10 mounds on prepared baking sheet.
• Sprinkle pecans on tops of mounds.
• Bake 30 minutes or until centres are hot.

Steps:

• Preheat oven to 350°F.
• Butter a souffle dish generously.
• Mix all the souffle ingredients well and pour into buttered dish.
• Combine all topping ingredients in a small bowl and crumble evenly over potato mixture.
• Bake for 35-45 minutes.

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).