Sweet Potato Puff Food

SWEET POTATO PUFF

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.

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

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 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:

• 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 PUFFS

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.

SWEET POTATO & PEA PUFFS

Steps:

• For the filling, heat the oil in a frying pan. Add the cumin seeds and let them sizzle for a few secs. Tip in the sweet potato, peas, chilli (leave the seeds in if you like it hot), sugar, garam masala, turmeric and 1 tsp salt. Add 85ml water, lower the heat, cover and cook for 8-10 mins or until the vegetables are tender. (It shouldn't be too wet, so uncover and cook for longer if needed.) Remove from heat and stir through the onion, coriander, mint and lemon juice. Leave to cool completely.
• Heat oven to 200C/180C fan/gas 6. Roll out ½ the pastry on a lightly floured surface to a 20 x 40cm rectangle, then cut into 8 squares. Spoon 1 tbsp filling across the centre of each square and brush the edges of the pastry with egg. Fold over to form a triangle, pressing firmly along the edges to seal, then score with a fork. Repeat with the remaining ½ of the pastry.
• Place on a baking sheet, brush with the egg, sprinkle with sesame seeds and bake for 20 mins until well risen and golden brown. Serve warm with chutney.

SWEET POTATO PUFFS

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).

SWEET POTATO & CARAMELISED ONION ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
• Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
• Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
• Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.

MOM'S POTATO PUFFS

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
• Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.