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.
PILUS (INDONESIAN SWEET POTATO PUFFS)
Found online; posting for ZWT 7-Pacific Islands (Indonesia). Recipe states: These sweet potato fritters are a popular snack on the island of Sulawesi in Indonesia. The lightly sweet, browned puffs are a perfect accompaniment to an Indonesian meal.
Provided by AZPARZYCH
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the sweet potatoes in a large, heavy-bottomed pot and cover with water. Set the pot over a medium flame and simmer until cooked all the way through, around 8-12 minutes.
- Drain the cooked sweet potatoes and mash them or put them through a ricer.
- Return the potatoes to the pot and cook over very low heat, stirring constantly, for another 5-6 minutes, until they begin to dry out. Remove the potatoes from heat and allow to cool.
- Beat in all the remaining ingredients except for oil until smooth.
- Add more flour if the batter is too moist to hold its shape on a spoon.
- Heat the oil in a deep fryer or large skillet to 350-360°F.
- Drop large spoonfuls of batter into the oil and brown on both sides, turning occasionally.
- Remove to a plate lined with paper towels and finish with the remaining batter.
- Serve with a sambal or sriracha chile sauce.
Nutrition Facts : Calories 163.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 46.5, Sodium 663.1, Carbohydrate 34, Fiber 3.6, Sugar 9.8, Protein 4.2
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 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 PUFFS
Make and share this Sweet Potato Puffs recipe from Food.com.
Provided by Derf2440
Categories Yam/Sweet Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 109.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 21.1, Sodium 57.1, Carbohydrate 19.8, Fiber 3.1, Sugar 4.7, Protein 2.4
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