Sweet Potato Rosettes in Shells Veg
HT ACC 50mins
4 Hot Vegetarian Vegetables
Fruit Nuts Accompaniment Gluten Wheat Free
tbsp Freshly grated Parmesan
pinch of grated Nutmeg
tbsp Melted Butter
tbsp Flaked almonds
Peel the sweet potatoes, cut into large chunks and boil in salted water for 25
minutes or until tender.
Meanwhile, cut each orange in half. With a small spoon, scrape out the pulp
and reserve. Scrape out and discard as much of the
white pith as possible.
3. Cut a thin slice from
the base of each orange shell so they will sit upright. Strain the orange
pulp and extract 4 tbsp of the juice. Heat the oven to 200C, 400F, Gas mark
Drain the cooked sweet potato and return to the saucepan, with half the butter
and the measured orange juice, and heat through.
Remove the pan from the heat and add the
remaining butter and the grated cheese. Season to taste with salt, pepper
and nutmeg, then mash well. Turn the mashed sweet potato into a large mixing
bowl and beat until creamy and free of lumps.
Beat the egg yolk with a fork, then beat into potato mixture. Set aside.
6. With a clean
whisk, beat the egg white until stiff then gently fold the
whisked white into the potato purée. Taste and
correct the seasoning.
7. Spoon two-thirds of the potato purée into
Fit a large piping bag with a large (size 8) star nozzle and spoon in the
remaining potato purée. Pipe a high rosette of potato
purée into each orange case. Brush the piped
ridges generously with melted butter.
9. Stud each rosette with a few
flaked almonds, then transfer the orange shells to a baking tray and bake for
about 30 minutes, until the potato rosettes are