Best Sweet Potato Timbales Recipes

Sweet Potato Timbales Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 10

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

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.

Sweet Potato Timbales image

Provided by Derf2440

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 cups pureed cooked sweet potatoes, about 2 potatoes
2 tablespoons chopped fresh coriander
1 teaspoon limes or 1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
8 egg whites
1/2 cup whipping cream
sour cream (optional)
coriander sprig (optional)

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.