Recipe: Appetizing Our Family Recipe For Baked Sweet Potato Cream

Our Family Recipe For Baked Sweet Potato Cream. Don't forget to poke a few holes in the sweet potato before baking. This simple step allows steam to escape from the potato, which in turn prevents the potato from exploding. Once the potato is baked, the skin will be a little puffy, meaning it will look like it's been separated from the inside of the sweet potato.

Let potatoes cool slightly and then peel. In a mixing bowl, mash sweet potatoes. Rich in vitamin C, sweet potatoes make a lighter option to the classic jacket potato. You can cook Our Family Recipe For Baked Sweet Potato Cream using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Our Family Recipe For Baked Sweet Potato Cream

1. You need 400 grams of Japanese sweet potato (Naruto Kintoki variety).
2. You need 50 grams of Butter or margarine.
3. You need 50 grams of Heavy cream (or milk).
4. It's 60 grams of Granulated sugar.
5. You need 1 tbsp of Lemon juice.
6. You need 1/2 tsp of Brandy.
7. Prepare 1 of Egg yolk.
8. You need 1 of Vanilla essence.

We've created some easy recipes with plenty of variety, so pop sweet potatoes in the oven with our inventive toppings for a comforting dinner. On a baking sheet, prick sweet potatoes all over with a fork. Let cool, then split the tops open with a knife and top with a pat of butter. Packed with nutrients, sweet potatoes are a healthy and colorful addition to any meal.

Our Family Recipe For Baked Sweet Potato Cream instructions

1. Wash and dry the sweet potato. Wrap up in aluminum foil and bake in the oven at 250 ℃ for 1 hour (if you steam or boil the potatoes the flavor will be different from when you bake them.).
2. Peel off the skins and remove any hard parts. The net weight after peeling was 370 g. You can either puree it in a food processor, or pass it through a sieve at this point if you like..
3. Mash the potatoes and put in a pot. Add the butter, heavy cream, granulated sugar, lemon juice, and brandy and heat over medium heat. If it's still a bit too stiff, add milk..
4. Use a wooden spatula to knead and mix. Once it's stiff enough to be squeezed out of a pastry bag, remove from the heat and add the egg yolk (also add vanilla essence if you like)..
5. Pass the mixture through a sieve. If you do it at the beginning it'll be stiff and may take a lot of time. If you do it at this stage it takes a lot less time..
6. Put the cream in a pastry bag fitted with a star-shaped tip, and pipe it out into small baking cups or cocottes in a circular motion..
7. Bake in the oven at 200 ℃ until browned on top, and they're done. I made these in small paper cups..

Find recipes for sweet potato casseroles, fries, pie, soup and more in this collection of sweet potato recipes. If using a mixer to mash the potatoes, drain the cooked potatoes, then add cream cheese and nutmeg. If cooking the potatoes in a nonstick pan, transfer the potatoes to a bowl before beating to protect the nonstick surface of the pan. Melt butter in large saucepan or Dutch oven on medium heat. Carefully scoop flesh from potatoes, leaving shells intact.