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Sweet Potato Rosettes in Shells Veg HT ACC 50mins Serve 4 Hot Vegetarian Vegetables Fruit Nuts Accompaniment Gluten Wheat Free
Ingredients: 2 Oranges 675g/1lb Sweet Potatoes 50g/2oz Butter 2 tbsp Freshly grated Parmesan Salt and Pepper A pinch of grated Nutmeg 1 Egg, separated 1-2 tbsp Melted Butter 1 tbsp Flaked almonds
Instructions
1. Peel the sweet potatoes, cut into large chunks and boil in salted water for 25 minutes or until tender.
2. 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 6.
4. 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.
5. 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 the orange shells.
8. 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 browned.
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