Sweet Potato Scoops Recipes

CRISPY POTATO SKIN SCOOPS

Steps:

• Place the potatoes on a microwave-safe plate in an even layer, then microwave on high until knife-tender, flipping each halfway through, 5 to 6 minutes. Set aside to cool slightly.
• Cut each potato in half crosswise. Use a 1/4 teaspoon measuring spoon to scoop out the potato, leaving a thin border around the edge. Transfer the scooped-out potato to a medium bowl, then cover and reserve.
• Meanwhile, fill a large heavy-bottom pot or Dutch oven with 2 inches of canola oil and attach a deep-fry thermometer to the pot. Heat the oil to 350 degrees F over medium-high heat. Line a rimmed baking sheet with a couple paper towels; set aside.
• Whisk the potato starch and 1/3 cup water in a medium bowl until smooth. Dip the potato shells into the potato-starch slurry, letting any excess drip back into the bowl, then carefully lower into the hot oil. Cook, in batches, until well browned and crispy, about 4 minutes per batch. Remove from the hot oil with a slotted spoon and place cut-side up on the prepared baking sheet. Season with salt and then flip over cut-side down to drain.
• Add the butter to the reserved scoop-out potato and reheat in the microwave until warm, stirring halfway through, about 3 minutes. Use a fork or potato masher to mash the potato until almost smooth, then stir in the sour cream, Cheddar, scallions, 1/2 teaspoon salt and several grinds of black pepper until combined.
• Using the 1/4 teaspoon measuring spoon, spoon the filling into the crispy potato skin scoops. Transfer to a serving platter and sprinkle with a pinch of cayenne.

SWEET POTATO SOUFFLES

Steps:

• Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
• Preheat the oven to 425 degrees F (220 degrees C).
• Halve sweet potatoes and scoop flesh out into a bowl.
• Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
• Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
• Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
• Gently spoon sweet potato mixture into the ramekins.
• Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.

SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

SWEET POTATO GNOCCHI WITH TOMATO SAUCE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put both types of potato on a baking tray, prick all over with a fork, then bake for 50-60 mins until a knife easily slides into them. Cut all the potatoes in half to allow excess steam to escape as they cool.
• Meanwhile, make the sauce. Heat the oil in a pan over a medium heat and fry the garlic and chillies until softened. Tip in the tomatoes, stir in half the chopped basil, then cover and leave to cook over a low heat for 20-30 mins to make a thick sauce.
• When the baked potatoes are cool enough to handle, carefully peel and discard the skins, then mash well until smooth. Stir in the flour, then knead briefly with your hands to create a dough, adding a little extra flour if the mixture is sticky.
• Halve the dough, then wrap one half and put it in the fridge for another day. Will keep chilled for up to three days. Quarter the remaining dough, then roll each piece into a sausage about 28cm long and cut into even bite-sized chunks. Lightly press using the back of a fork to create ridges, if you like, then set aside, spaced apart.
• Bring a large pan of water to the boil, then drop in the gnocchi and cook for 2-4 mins until they rise to the surface, then scoop them out using a slotted spoon. Don't let them overcook or they'll fall apart. Toss with half the tomato sauce, tear in half the remaining basil, and scatter over half the cheese. The remainder will keep chilled for up to three days. Make the rest of the gnocchi as described in step 4, then reheat in the sauce and serve as above with the remaining basil and cheese.