Sweet Potato Puff Appetizers Food

SWEET POTATO PUFFS

Steps:

• Drain yams and mash. Sprinkle in cinnamon to your taste.
• Roll out crescents.
• Put a spoonful of yam mixture in middle and fold to form a puff. Place in casserole dish.
• Bring butter, sugar and Sprite to a boil. Pour on top of puffs.
• Sprinkle cinnamon on top.
• Bake in 350 degree oven for 30 minutes or until crescents are golden brown.

SWEET POTATO PUFF APPETIZERS

Steps:

• 1. Sweet Potato Puff Appetizers 1 bag Sweet Potato Crispy Bite-sized Puffs OPT. (Reg. mini tater tots can be used) 1 bag Jet-puffed mini marshmallows Toothpicks Vegetable Oil in Deep Fryer or lge. Pan, salt Heat oil Drop 40 Sweet Potato Puffs into oil cook until lightly browned. Take Puffs out and drain on paper towel Sprinkle with dash of salt. Take toothpicks and put marshmallow in middle then a sweet potato puff on each side of marshmallow. Place on plate and enjoy.

SWEET POTATO PUFF

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.

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

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.

SWEET POTATO PUFF

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.

SWEET POTATO PUFFS (ROSETTES) MAKE AHEAD

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.