My mom picked up a great Light Cooking book for me at a yard sale a few weeks ago and I was flipping through it today and was inspired to adapt an idea in the book into a new recipe for myself. This is a new take on twice baked potatoes which brings on the creamy quality of mashed potatoes with a little bit of a crisp.
Twice Cooked Sweet Potato Puffs: Serves 3
3 Large Sweet Potatoes, Peeled and Chopped into 1″ cubes
1/4C Sour Cream
2TB Chives – Finely Chopped
Salt & Pepper
Place the sweet potatoes in a pot with ice cold water and give them a good stir, you will notice that the water turns cloudy, this is the starch releasing from the potatoes. Drain and repeat this process until the water is pretty much clear. Fill the pot with water so it covers the potatoes by 1″ and add some salt & set to boil. Cook until tender when pierced with a fork. Drain and either mash by hand with sour cream, butter, half the chives and salt & pepper or with an electric mixer until smooth.
Scoop the potatoes into a plastic bag and cut 1/4″ off of the corner of the bag and pipe rounds onto a greased sheet pan approximately 2-3″ in diameter. Bake in a 400° oven for 25-30 minutes allowing the potatoes to form a nice crisp to them. Remove from the oven and sprinkle with the remaining chives. Serve & Enjoy.
WW: 7 Points Plus / serving