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Sweet Potato Timbales


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Rate this recipe 4/5 (3 Votes)


  • Garnish:
  • 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
  • Sour cream
  • Coriander sprigs


Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

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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