Monday, April 18, 2011

Nutty Sweet Potato Puffs

This is another treat for Passover or throughout the year.   During the year, you can use flour instead of the potato starch.  I don't have nutmeg for Pesach but that would be a good addition also - 1/2 teaspoon.


Nutty Sweet Potato Puffs


Ingredients:


 2 cups of cooked, mashed sweet potatoes
1 tablespoon potato starch
1 egg
1 tablespoon oil
2/3 cup ground nuts  (filberts, walnuts, pecans)
1 teaspoon cinnamon


Method:


Preheat oven to 350 degrees F.
Cover cookie sheet with parchment paper.
To make sweet potato mixture smooth, put in food processor with your egg and oil and mix it until it is creamy and smooth.
Add to this mixture, all other ingredients, except nuts.
Refrigerate for an hour or two.
If the mixture is too wet to make balls out of, add some additional potato starch until it is the right consistency.
Shape the mixture into small balls and place on cookie sheet.
Sprinkle chopped nuts on top of puffs.  The nuts should go down the sides.
Bake at 350 degrees for 20 minutes.

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