Sweet Potato Timbales

Photo by Heather S.
Adapted from dairygoodness.ca

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from dairygoodness.ca

Ingredients

  • 4

    cups puréed cooked sweet potato, (about 2 potatoes)

  • 2

    tbsp chopped fresh coriander

  • 1

    tsp fresh lime juice or fresh lemon juice

  • 1

    tsp salt

  • 1/2

    tsp pepper

  • 1

    Carton 250 mL) Simply Egg Whites or 8 egg whites

  • 1/2

    cup 35 % whipping cream

  • Garnish:

  • Sour cream

  • Coriander sprigs

Directions

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.

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