Sweet Potato Curry Puffs Recipes

SWEET POTATO CURRY PUFFS

Sweet Potato Curry Puffs image

An easy delicious recipe, nice reheated or take cold for lunches, can be frozen and heated for snacks

Provided by lkbennett68

Categories Lunch/Snacks

Time 1h30m

Yield 12 puffs

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 chopped onion
1 tablespoon thai green curry paste
600 g peeled and finely diced sweet potatoes
3/4 cup coconut cream
1/2 cup thawed frozen peas
2 tablespoons coriander (cilantro)
puff pastry sheet
1 egg, beaten

Steps:

Cook peanut oil, onion and curry paste for one minute.
Then add the sweet potato and coconut cream, cook covered for 10 minutes.
Add thawed peas, corriander and allow to cool.
Preheat oven to 180*C for 20 minutes.
Place the mixture in the middle of 13cm pastry rounds (or I have used sheets cut into halves or quarters for smaller puffs).
seal edges with beaten egg, glaze with egg gives a nice golden look, bake in oven for 20 mins or until golden brown.
Makes around 12.

Nutrition Facts : Calories 103.1, Fat 4.9, SaturatedFat 3.2, Cholesterol 17.6, Sodium 49.7, Carbohydrate 13.4, Fiber 2.3, Sugar 4, Protein 2.2

SWEET POTATO PUFF

Sweet Potato Puff image

Creamy, fluffy, rich sweet potatoes with a meringue top. Enjoy sweet potatoes' natural sweetness without drowning it in sugar. This is everyone's favorite. We can't serve Thanksgiving dinner without it!

Provided by Dan

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

6 cups peeled, cubed sweet potatoes
4 eggs, separated
¼ cup butter, softened
¼ teaspoon salt
¼ cup raisins
¼ cup coarsely chopped walnuts
¼ cup sugar

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.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 31.1 g, Cholesterol 108.3 mg, Fat 10.7 g, Fiber 3.4 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 204 mg, Sugar 13.8 g

SWEET POTATO PUFFS

Sweet Potato Puffs image

These mounds of flavorful mashed sweet potatoes nicely accompany turkey, ham and pork. They're even more impressive when piped into rosettes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 8

Ingredients

3 large (about 2 pounds) sweet potatoes, peeled and cut into 1-inch pieces
1/4 cup butter or margarine, softened
2 tablespoons packed brown sugar
1/2 teaspoon grated orange peel
1/4 teaspoon ground cardamom
2 eggs, beaten
1 tablespoon butter or margarine, melted
2 tablespoons chopped crystallized ginger, if desired

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.

Nutrition Facts : Calories 165, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg

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