Sweet Potato Timbales Recipe 45 Food

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SWEET POTATO TIMBALES RECIPE - (4/5)



Sweet Potato Timbales Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 10

Garnish:
4 cups puréed cooked sweet potato, (about 2 potatoes)
2 tbsp chopped fresh coriander
1 tsp fresh lime juice or fresh lemon juice
1 tsp salt
1/2 tsp pepper
1 Carton 250 mL) Simply Egg Whites or 8 egg whites
1/2 cup 35 % whipping cream
Sour cream
Coriander sprigs

Steps:

  • In food processor, mix sweet potatoes with coriander, lime juice, salt and pepper. Blend in egg whites (about 2 tbsp/30 mL or one egg white at a time). Pour in cream and blend until well combined. Divide mixture equally among six well-buttered 1/2-cup (125 mL) ramekins or custard cups. Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil; using the tip of a knife make a few small vents. Bake in 350 ºF (180 ºC) oven for about 40 minutes or until tester inserted in centre of a timbale comes out clean. Let stand for 2 to 3 minutes; run knife around edge of each timbale and turn out onto warmed plates. Garnish each timbale with dollop of sour cream and sprig of coriander.

MASHED POTATO TIMBALES



Mashed Potato Timbales image

Long ago, when we were in a "Gourmet Group", I served something very similar to this, only it had another layer of something. I recall it was green, but not the veggie nor the prep. This serves well with almost any meat, and being self-contained, stays attractive on the plate. Low fat ricotta and sour cream can be substituted.

Provided by NurseJaney

Categories     < 4 Hours

Time 1h30m

Yield 12 timbales, 12 serving(s)

Number Of Ingredients 11

2 1/2 lbs potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon onion, grated
8 ounces ricotta cheese
8 ounces sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry breadcrumbs

Steps:

  • Place potatoes in saucepan, cover with water, and bring to boil.
  • Reduce heat, cover, and cook for 20 minutes, or til tender.
  • Drain; mash potatoes with butter and onion until small lumps of potato remain.
  • In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
  • In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
  • Fold all into potato mixture.
  • Generously coat muffin tins (or small ramekins) with non-stick spray.
  • Sprinkle muffin cups with bread crumbs.
  • Fill with potato mixture, smooth tops.
  • Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
  • Cool on baking sheet for 15 minutes.
  • Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.

Nutrition Facts : Calories 162.8, Fat 7.6, SaturatedFat 4.6, Cholesterol 22.9, Sodium 258, Carbohydrate 18.9, Fiber 2.2, Sugar 1.6, Protein 5.4

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