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
I prepare this sweet potato dish mostly around the holidays, but it's good anytime. For added convenience, you can prepare it the night before and just pop it in the oven the next day. It's a joy to serve this delicious fluffy casserole to my five children and their families.-Fay Miller, Denham Springs, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 475 calories, Fat 24g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 202mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO PUFF
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
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 PUFF
This is a delicious side - sweet, but not over the top. I could easily eat this as my main course (or dessert, for that matter).
Provided by evelynathens
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
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
EVEN children love this treat, though sweet potatoes may not be their favorite vegetable. The marshmallow surprise inside delights them. These puffs are fun for a holiday meal and easy to prepare for any number at the table. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
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).
Nutrition Facts : Calories 326 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 75g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.
SWEET POTATO PUFFS
Make and share this Sweet Potato Puffs recipe from Food.com.
Provided by Derf2440
Categories Yam/Sweet Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 109.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 21.1, Sodium 57.1, Carbohydrate 19.8, Fiber 3.1, Sugar 4.7, Protein 2.4
SWEET POTATO PUFFS
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
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
SWEET POTATO PUFF
Steps:
- 1. Wrap potatoes in tinfoil and cut a slit in each to allow steam to escape during baking. Bake on a cookie sheet at 375-400 for approx. 60-75 minutes (potatoes are done if they're soft when pinched). 2. Remove potatoes from oven and place on counter to cool. Carefully pull open the tinfoil. Cut them open,if desired, for faster cooling. 3. While potatoes are cooling, mix together ingredients for crunchy topping and set aside. 4. Once potatoes are room temperature, mash them in a large bowl. 5. Add brown sugar, butter, milk, and eggs and mix together. Pour all ingredients into a 9x13 greased pan or casserole dish. 6. Sprinkle crunchy topping on the potato mixture and bake, uncovered, at 350 for about 45-60 minutes. Sweet potato puff is done when topping is golden in color. 7. Top with whipped cream and serve warm for dessert. Or serve without topping as a sweet side dish.
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