Sweet Potato Puff Appetizers Recipes

SWEET POTATO PUFF

Steps:

• In a bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. , Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

CRISPY POTATO PUFFS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.

SWEET POTATO PUFF

Steps:

• Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
• In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
• Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

SWEET POTATO PUFFS

Steps:

• Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
• Heat oven to 425°F. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
• Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
• Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.

BAKED POTATO PUFFS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
• Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
• Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
• Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
• Scoop potato dough into the greased muffin cups.
• Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

SWEET POTATO PUFF APPETIZERS

Steps:

• 1. Sweet Potato Puff Appetizers 1 bag Sweet Potato Crispy Bite-sized Puffs OPT. (Reg. mini tater tots can be used) 1 bag Jet-puffed mini marshmallows Toothpicks Vegetable Oil in Deep Fryer or lge. Pan, salt Heat oil Drop 40 Sweet Potato Puffs into oil cook until lightly browned. Take Puffs out and drain on paper towel Sprinkle with dash of salt. Take toothpicks and put marshmallow in middle then a sweet potato puff on each side of marshmallow. Place on plate and enjoy.

SWEET POTATO PUFFS

Steps:

• Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
• In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.
• On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.
• Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.

POTATO PUFFS

Steps:

• Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
• Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
• Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
• Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.