{I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.}
Oh how I love sweetpotatoes. Not only are they delicious, but they are extremely versatile and super good for your health too. One medium sweetpotato contains a mere 105 calories, 4 grams of fiber, 2 grams of protein, a good source of vitamin C (did you know that?) and over a day's worth of vitamin A. The benefits of including sweetpotatoes in your daily diet are very exciting. You can read more about sweetpotato research here.
And no, sweetpotatoes (one word) did not escape my spell checker. It's on purpose! I'd like to take a minute to introduce you to California Sweetpotatoes. This move in vernacular is to help distinguish these beauties as completely different from white potatoes. They are not just a sweet version of a potato and definately not a yam either. They are an entirely different vegetable. And California Sweetpotatoes are treated extra special by being grown in soft sand and then hand sorted to produce a better looking outcome. But it doesn't just end at good looks! These sweetpotatoes have an intense flavor (I'm not making that up) and color and can be found all year round.
While considering what to make for this recipe contest, I was bombarded with ideas. There are so many ways to use sweetpotatoes. I wish I could submit 5 recipes, but for those who know my life right now, that is just not a realistic use of my time. (You can get up to date on my life here.) The idea I could not shake out of my mind was the idea of a baked "cloud" of sweetpotatoes. It just sounded like the perfect application of whipped, airy goodness. I thought this would be a fun way to introduce them to kids as well as a portion controlled side dish that paired sweetpotatoes with a not-so-typical herb combination (sage). The result was a fun and creamy side that can even be made ahead and reheated.
I hope you give these clouds a try and end up finding a whole new way to enjoy delicious California sweetpotatoes.
Sage Sweetpotato Clouds
3 large California sweetpotatoes, peeled and cubed
1 tablespoon plus 1 teaspoon of fresh, minced sage
1 egg, beaten
1/2 cup part skim ricotta cheese
1/2 teaspoon fresh cracked pepper
- Steam sweetpotato cubes over boiling water for 30 minutes and until very tender. You can use a steamer basket or bamboo steamers. (See the end of this recipe for how to steam sweetpotatoes.) You can also microwave them in a glass dish, covered, in 5 minute increments until very tender. Let sweetpotatoes cool until able to touch.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Put sweetpotato cubes in a food processor and pulse until very smooth and there no lumps.
- In a mixing bowl, combine sweetpotatoes, ricotta, sage leaves, egg, and pepper until well incorporated.
- Make "clouds" on baking sheet by one of the following methods: (1) using a large spoon, drop about 1/2 cup of sweetpotato mixture into a mound on baking sheet trying to achieve some height or (2) scoop mixture into a ziploc bag and squeeze toward one corner. Cut a 1/2" slit in one corner and pipe a spiral formation on the baking sheet. You can also use a pastry bag fitted with a star tip to resemble Duchess Potatoes.
- Bake for 15 mintues or until tips of potatoes become golden. Let sit on baking sheet for 5 minutes. Remove with a spatula and serve immediately.
Makes 12 clouds
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