Sweet Potato Timbales Recipes

Steps:

• In a food processor, mix sweet potatoes with coriander, lime juice, salt and pepper.
• Blend in one egg white at a time.
• Pour in cream and blend until well combined.
• Divide mixture equally among 6 well buttered 1/2 cup 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 degree oven for about 40 minutes or until tester inserted in centre of a timbale comes out clean.
• Let stand for 2 or 3 minutes, run knife around edge of each timbale and turn out onto warmed plates.
• If desired, garnish each timbale with a dollop of sour cream and a spring of coriander.
• Serve as a side dish or as part of a vegetarian meal.

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.

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. , In a bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture., Generously coat muffin cups with cooking spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops., Bake, uncovered, at 425° for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove.