Sweet Potato Timbales Recipe 45 Food

SWEET POTATO TIMBALES RECIPE - (4/5)

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

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.