Sweet Potato Timbales

Name: Sweet Potato Timbales
Yield: 6 timbales
Ingredients: 4 cups (1 L) puréed cooked sweet potato (about 2 potatoes); 2 tbsp (30 mL) chopped fresh coriander; 1 tsp (5 mL) fresh lime juice or fresh lemon juice; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) pepper; 1 Carton (250 mL) Simply Egg Whites or 8 egg whites; 1/2 cup (125 mL) 35 % whipping cream; Garnish; Sour cream; Coriander sprigs

This is the Sweet Potato Timbales recipe.

Prep: 15 min
Cooking: 40 min

Yields 6 timbales

Ingredients

4 cups (1 L) puréed cooked sweet potato (about 2 potatoes)
2 tbsp (30 mL) chopped fresh coriander
1 tsp (5 mL) fresh lime juice or fresh lemon juice
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 Carton (250 mL) Simply Egg Whites or 8 egg whites
1/2 cup (125 mL) 35 % whipping cream
Garnish
Sour cream
Coriander sprigs

READY FOR REWARDS?

Preparation

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.