Sweet Potatoes Mousseline Recipes

SWEET POTATO POUTINE

Steps:

• Prepare the fries according to the package directions. Keep the oven on after they are done baking.
• Meanwhile, combine the brown sugar, butter, cream, vanilla and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Once the sauce comes to a full and rolling boil, cook for 1 minute more. Remove from the heat and keep the sauce warm.
• Whisk together the granulated sugar and cinnamon in a large bowl. Toss the hot baked fries in the cinnamon sugar until evenly coated. Pile them into an 8- to 9-inch heatproof serving dish and scatter the marshmallows over the top. Put the serving dish on a baking sheet and return to the oven. Bake until the marshmallows soften and just start to brown on top, about 5 minutes. Drizzle with the warm brown sugar sauce before serving.

SWEET POTATO SOUFFLé

Steps:

• Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

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 MOUSSE WITH GOOEY PRALINE SAUCE

Steps:

• Preheat the oven to 350°F Wash the sweet potatoes and prick them all over with a fork. Wrap each potato individually with aluminum foil. Bake for 1 1/2 hours or until the potatoes are very soft. Carefully unwrap the hot potatoes and place them on a cooling rack. Slice lengthwise through each potato and spread them open. If baking the mousse the same day, leave the oven on while you are preparing everything else.
• While the potatoes are baking, butter the bottom and sides of a 2-quart casserole dish. Sprinkle the bottom of the dish evenly with the pecans.
• Also while the potatoes are baking, make the praline sauce by combining the brown sugar, honey, butter, and cinnamon in a saucepan over medium heat. Allow the mixture to come to a simmer then cook for 2 minutes. Pour the warm sauce over the pecans in the bottom of the dish. Make sure the mixture has cooled and solidified (waiting at least 10 minutes) before adding any of the sweet potatoes on top.
• When the sweet potatoes have cooled enough to handle, remove the skins and put the pulp in a mixing bowl. If needed, use gloves or paper towels to keep from burning your hands. Using a mixer equipped with a whisk attachment, whip the potatoes until smooth (about 2 to 4 minutes at medium speed). Add the sour cream, honey, spices and salt and beat until combined. Next, add the eggs and vanilla and beat until incorporated. Finally, add the heavy cream and whisk to combine. Spoon the sweet potato mousse into the dish with the cooled praline sauce.
• Bake the mousse until the center has reached an internal temperature of about 155F (about 1 hour and 10 minutes). Serve hot. When serving, make sure to dig all of the way to the bottom to get some of that gooey praline sauce with each spoonful.
• Alternate Preparation: On the day before serving, do Steps 1 through 4. However, make sure the potatoes have cooled completely before adding them to the mixer. After completing Step 4, cover and refrigerate overnight.
• On the day of serving, remove the dish from the refrigerator and allow it to come to room temperature (45 minutes to an hour). About 20 minutes before baking, start preheating the oven to 350°F Bake the potatoes until they have reached an internal temperature of 155F (about 1 hour and 20 minutes).

POTATO MOUSSELINE

Steps:

• Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
• Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
• Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
• Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.