Sweet Potato Crème Fraîche And Caviar Bites Food

SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR

Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar image

Provided by Food Network

Time 47m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large sweet potatoes, peeled and cut into 2-inch pieces
2 tablespoons honey
4 tablespoons unsalted butter, softened, plus 2 ounces
1 cup milk
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup creme fraiche
2 ounces caviar, your choice
1/2 pound gravlax or other cured salmon, sliced thinly
Dill sprigs, for garnish

Steps:

Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

SWEET POTATO, CRèME FRAîCHE, AND CAVIAR BITES

Sweet Potato, Crème Fraîche, and Caviar Bites image

Categories Fish Steam Cocktail Party Sweet Potato/Yam Engagement Party Sour Cream Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 4

Ingredients

2 long narrow sweet potatoes (about 1 1/4 pounds), scrubbed
about 1/2 cup crème fraîche or sour cream
1 ounce caviar
tiny dill sprigs for garnish

Steps:

Cut the sweet potatoes crosswise into 1/4 inch slices with a large sharp knife and with a sharp 1- to 1 1/2-inch decorative cutter cut a decorative shape from each slice. Steam the sweet potatoes in a steamer set over boiling water, covered, for 5 to 6 minutes, or until they are just tender, arrange them in one layer on a plate, and let them cool, their surface covered with plastic wrap. Chill the sweet potatoes for at least 1 hour or overnight. The sweet potatoes my be made 1 day in advance and kept covered and chilled.
Arrange the sweet potatoes, patted dry, on serving plates, top each piece with 1/2 teaspoon of the crème fraîche and 1/8 teaspoon caviar, and garnish the "bites" with the dill.

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