TWICE-BAKED SWEET POTATO PUFF
1 1/2 pounds dark-flesh sweet potatoes (yams)
3 tablespoons butter, melted
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs, separated
Cooking spray
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper or aluminum foil and arrange sweet potatoes on it. Prick each one a couple of times with a sharp knife.
Bake until thoroughly tender, about 1 hour, depending on size of potatoes. To check for tenderness, stab a potato with a sharp knife or fork. It should pass through with no resistance. When potatoes are tender, remove from oven, let them cool and peel them.
Leave oven at 350 degrees F.
Cut cooled, peeled potatoes into large chunks and place in food processor with butter, orange juice, lemon juice, brown sugar, salt, cinnamon and ginger. Process until you have a smooth puree, stopping to scrape down sides of work bowl a couple of times.
Transfer sweet potatoes to a large mixing bowl and beat in egg yolks. (Alternately, pass potatoes through a food mill, then transfer to a mixing bowl and stir in other ingredients. Beat in egg yolks.)
Whip egg whites until stiff peaks form. Using rubber spatula, stir 1/3 of egg whites into sweet potato mixture. Carefully fold in remaining egg whites.
Spray a freezer- and oven-safe 8- or 9-inch baking dish with cooking spray. Spread sweet potato mixture in dish, being careful not to deflate egg whites.
Bake until set and lightly browned, about 35 to 40 minutes. Remove from oven and place on rack. Let cool completely.
Wrap with plastic wrap, pressing wrap against surface of potatoes, then with aluminum foil. For best taste, freeze no longer than three weeks.
When ready to serve:
Thaw wrapped sweet potato puff in refrigerator overnight. Or unwrap and thaw at room temperature. To bake, preheat oven to 375 degrees F. Bake 30 minutes or until puff is hot through. (To check, stick a knife or metal skewer into the center. When you remove it, the tip should feel warm.)
Serves 8
Source: Julie Kaufmann, San Jose Mercury News, November 6, 2006
1 1/2 pounds dark-flesh sweet potatoes (yams)
3 tablespoons butter, melted
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs, separated
Cooking spray
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper or aluminum foil and arrange sweet potatoes on it. Prick each one a couple of times with a sharp knife.
Bake until thoroughly tender, about 1 hour, depending on size of potatoes. To check for tenderness, stab a potato with a sharp knife or fork. It should pass through with no resistance. When potatoes are tender, remove from oven, let them cool and peel them.
Leave oven at 350 degrees F.
Cut cooled, peeled potatoes into large chunks and place in food processor with butter, orange juice, lemon juice, brown sugar, salt, cinnamon and ginger. Process until you have a smooth puree, stopping to scrape down sides of work bowl a couple of times.
Transfer sweet potatoes to a large mixing bowl and beat in egg yolks. (Alternately, pass potatoes through a food mill, then transfer to a mixing bowl and stir in other ingredients. Beat in egg yolks.)
Whip egg whites until stiff peaks form. Using rubber spatula, stir 1/3 of egg whites into sweet potato mixture. Carefully fold in remaining egg whites.
Spray a freezer- and oven-safe 8- or 9-inch baking dish with cooking spray. Spread sweet potato mixture in dish, being careful not to deflate egg whites.
Bake until set and lightly browned, about 35 to 40 minutes. Remove from oven and place on rack. Let cool completely.
Wrap with plastic wrap, pressing wrap against surface of potatoes, then with aluminum foil. For best taste, freeze no longer than three weeks.
When ready to serve:
Thaw wrapped sweet potato puff in refrigerator overnight. Or unwrap and thaw at room temperature. To bake, preheat oven to 375 degrees F. Bake 30 minutes or until puff is hot through. (To check, stick a knife or metal skewer into the center. When you remove it, the tip should feel warm.)
Serves 8
Source: Julie Kaufmann, San Jose Mercury News, November 6, 2006
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