Whipped Sweet Potato Swirls with Praline Topping

November 25, 2012

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Whipped Sweet Potato Swirls with Praline Topping

4 medium sweet potatoes (aka yams), about 2 pounds
2 tablespoons melted coconut oil or Earth Balance Soy Free margarine
2 medium ripe pears, peeled, halved, cored, and chopped (about 2 cups)
1/2 teaspoon ground cinnamon
1 egg

Topping:
3 tablespoons brown sugar
2 teaspoons melted coconut oil or Earth Balance Soy Free margarine
1 teaspoon Mimic Creme or Cashew Cream
1/3 cup pecans, chopped
1/2 teaspoon cinnamon
pinch salt

Peel and quarter sweet potatoes. Cook potatoes, covered, in a small amount of boiling lightly salted water for 30 minutes or until tender. Drain well.

2. Meanwhile, melt margarine in a medium skillet. Add pears; cook, covered, over medium heat until very tender, stirring occasionally.

3. Combine potatoes, pear mixture, and cinnamon in a bowl; beat with an electric mixer on low speed until smooth. Cool slightly.

4. With electric mixer running on low speed, beat egg into cooled mixture. Using a decorating bag with a large tip, pipe mixture into 12 rounds (about 1/3 cup each) onto a parchment-lined or greased baking pan, building up edges slightly. (Or, spoon into 12 rounds on baking pan, using back of a tablespoon to make a slight indentation in center of each.) Cover and chill overnight, if desired.

5. Before serving, drop a spoonful of praline topping on each round. Bake in a 375 degree F oven about 15 minutes or until potatoes are light brown and heated through. Makes 12 servings.

Cooks Note:

I make these 2-3 days early and freeze them on parchment, without the topping. To serve frozen rounds, place on a parchment-lined baking sheet, let defrost. Drop a spoonful of topping on each round. Bake in a 375 degree F oven about 20 minutes or until potatoes are light brown and heated through.

Whipped Sweet Potato Swirls with Praline Topping

Whipped Sweet Potato Swirls with Praline Topping