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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A special way to serve sweet potatoes. Rich and delicate. Ingredients:
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) |
Directions:
1. In a food processor, mix sweet potatoes with coriander, lime juice, salt and pepper.
2. Blend in one egg white at a time.
3. Pour in cream and blend until well combined.
4. Divide mixture equally among 6 well buttered 1/2 cup ramekins or custard cups.
5. Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes.
6. Cover with foil, using the tip of a knife make a few small vents.
7. Bake in 350 degree oven for about 40 minutes or until tester inserted in centre of a timbale comes out clean.
8. Let stand for 2 or 3 minutes, run knife around edge of each timbale and turn out onto warmed plates.
9. If desired, garnish each timbale with a dollop of sour cream and a spring of coriander.
10. Serve as a side dish or as part of a vegetarian meal.
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