P is for Potatoes…..Sweet Potatoes!!
April 19, 2012
Creativity is a huge part of our family life . From the
Ananse represents creativity
tallest to the smallest, we are always working to add our own unique spin on EVERYTHING!! It is not uncommon to hear someone walking through the house announcing “I have a great idea….you are gonna LOVE this!!” It is just what we do and I am truly happy to be raising two creative children.
My creativity always extends into the kitchen too. Finding new items to cook or new ways to prepare a food we love makes me quite happy.
I have never been a fan of American sweet potatoes ( I know that is hard to believe!) so when my friend offered me her Caribbean version several years ago I was hesitant to accept. Being a true friend she encouraged me to try them ….”they are much better than the ones you are used to” she offered. And to my surprise they were DELICIOUS!! I fell in love with the Boniato. This funny looking potato is sometimes called a Caribbean sweet potato , tropical sweet potato or Cuban sweet potato. It is so pleasant and sweet that I am always trying to find new ways to cook with them.
Boniato potatoes have a unique appearance
So here is an original recipe developed for a potato contest I entered. I am not really sure if it should be a dessert or side dish. Let me know what you think please. The Boniato can usually be found in your local Hispanic or Caribbean grocery stores.
Sweet Potato Treasure Bites
3 medium boniato sweet potatoes, peeled
1/3 c sweetened condensed milk
2 tbsp butter
2 Tbsp brown sugar
1/8 tsp cinnamon
Mini marshmallows
2/3 C cornflakes crumbs
2 egg whites
Canola oil
Cover potatoes in water and boil until tender. Drain potatoes ,
return to pot and cut into 2 inch chunks. Add milk and butter.
Mash until smooth. Stir in brown sugar and cinnamon. Cover and
place in refrigerator for 20-30 minutes to cool. Separate 2 eggs
whites into a bowl. Place cornflake crumbs in shallow bowl.
Set these two bowls aside. Remove potato mixture from refrigerator.
Using a round Tablespoon size measuring spoon scoop a full portion
of potato mixture Place 1 mini marshmallow into center of
scooped potato . Roll potato mixture around marshmallow forming
a ball. Roll balls in egg white then in cornflake crumbs . Place
on platter ready to be fried.
In large skillet heat ½ inch canola oil. Add sweet potato balls, fry until golden brown approximately 30 seconds to each side. Remove with slotted spoon. Drain on paper towels. Serve warm.
Do you have any adventures with cooking potatoes or yams? Tell me about them please!
