Happy Monday, y’all! I know it’s technically still January, but I like my February theme so much I thought I’d put it up a day early. I hope you like it as much as I do.
The Young One hosted 3 of his buddies for a sleep-over this weekend to celebrate his birthday; I made the boys a lasagna, some garlic bread and a chocolate cake for dinner, then eggs, bacon and waffles for breakfast the next morning. I had one, and only one, bite of the lasagna, bread, cake and waffle…and was very, very sorry later – my entire body ached for hours. I’m going to have to come to terms with the fact that I simply cannot tolerate gluten, even for a treat. The upside of this is that I made a spaghetti squash “lasagna” for Beloved and myself, and it was really, really tasty – every bit as good as the traditional dish. I’ll post the recipe in the next week or so; I didn’t get a picture of it last night, but there’s tons of leftovers and since Beloved is going to be out of town this week, I’ll be eating them. And taking pictures.
In the meantime I have quite a few recipes I’ve been sitting on, so I will probably post three this week. This one was the result of me trying to find something a little different to do with sweet potatoes, and I have to say it was quite a hit – even The Young One ate a couple, and he does not care for sweet potatoes at all. (He’s the only one of our kids who doesn’t, for some reason; the rest of them LOVE them.) This is a really fun side dish – Beloved called them “sweet potato ‘cookies’.”
Yes, I’m considering developing it as a recipe. Seriously.
Note: If you just mound them, don’t bother pushing them through the sieve; they should be fine. These keep in the refrigerator and reheat quite well, too.
Sweet Potato Puffs
serves 6 to 8
2 pounds sweet potatoes
1/4 cup unsalted butter at room temperature
2 tablespoons maple syrup
2 large eggs, separated
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground cinnamon
Preheat the oven to 350º F.
Prick the sweet potatoes in several places with a fork; wrap in aluminum foil and place on a shallow-rimmed baking sheet. Bake for 1 to 1 1/4 hours, or until soft and yielding when pressed. Set aside to cool.
When cool enough to handle, halve the sweet potatoes and scoop out the flesh; push through a medium mesh sieve, discard the skins and fibrous portion removed by the sieve. Place the pulp in a large bowl with the butter, maple syrup, egg yolks, salt, pepper and cinnamon and mash together well.
Beat the egg whites in a medium bowl on high speed with a stand or hand mixer until stiff, but not dry. Gently fold into the sweet potato mixture.
Place the sweet potatoes in small mounds on a lightly greased baking sheet, or load into a pastry bag with a large star tip and pipe into rosettes. Bake for about 15 minutes until hot and beginning to brown.