Friday, May 20, 2011
Sweet Potato Apple Mouse
makes 12 mini cups
2 cups oven-roasted sweet potato
1/2 cup apple juice
1 tsp apple cider vinegar
1 tsp corn starch
1 small green apple, sliced thin
1/8 tsp salt
8 ounces cream cheese
2 tsp baking powder
1 tsp cinnamon
2 tsp olive oil
3/4 cup breadcrumbs - or crushed day old bread
1. First bake your sweet potato in the oven. Rinse and slice venting holes across the skin. A large sweet potato will take around 40-60 minutes in a 425 degree oven. When the potato is ready it will be tender to cut down the center and the skin should fall right off the orange sticky flesh.
2. In a large mixing bowl, grab your hand beater and whip together the sweet potato, cream cheese, cinnamon, baking powder, salt, apple cider vinegar and olive oil. You'll notice the mixture is quite thick.
3. Dissolve your corn starch into your cold apple juice and then add the liquid to the mixing bowl and continue to whip the mixture - and let it loosen. Lastly, fold in your apple slices.
4. Prep your baking cups or soufflé bowls by rubbing them with oil and adding a thin layer of bread crumbs on the bottom. Then spoon the sweet potato mixture into the dishes.
larger serving size:
5. Baking times will vary based on the dish size you use and how soft you'd like your soufflé. Small muffin cups (mini appetizer size) will take about 20-25 minutes at 400 degrees. Larger soufflé dishes will take 30-60 minutes in a 400 degree oven. Good rule of thumb: when the top layer rises a tad and becomes browned, bubbly and stiff to touch - your cups are done.
6. Remove from oven. Allow to cool for a few minutes. You can also allow the soufflé to chill and firm up in the fridge. These bites are delicious hot or cold! Store in the fridge.
Cook time: 30 minutes