Best 7 Sweet Potato Timbales Recipes

SWEET POTATO TIMBALES

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.

MASHED POTATO TIMBALES

Steps:

• Place potatoes in saucepan, cover with water, and bring to boil.
• Reduce heat, cover, and cook for 20 minutes, or til tender.
• Drain; mash potatoes with butter and onion until small lumps of potato remain.
• In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
• In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
• Fold all into potato mixture.
• Generously coat muffin tins (or small ramekins) with non-stick spray.
• Sprinkle muffin cups with bread crumbs.
• Fill with potato mixture, smooth tops.
• Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
• Cool on baking sheet for 15 minutes.
• Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.

MASHED POTATO TIMBALES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. , In a bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture., Generously coat muffin cups with cooking spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops., Bake, uncovered, at 425° for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove.

SWEET POTATO TIMBALES RECIPE - (4/5)

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.

TIMBALES

Steps:

• Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
• Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

SWEET POTATO TAMALE

Steps:

• If using dried corn husks: About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
• Put the corn, onion, roasted garlic, and stock in a large mixing bowl, cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
• Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks (or about a 5 inch piece of parchment) flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk (or string), pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
• Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.