Louisiana’s best sweet potato recipe
A GOOEY mess, yes - but good.
Over 650 entries from 44 states nationwide were narrowed down to 10 recipes in four categories: soups, sides, desserts, and breads and breakfast. These 10 dishes were then prepared for judging by students in the Culinary Arts program at Delgado Community College in New Orleans.
Grand prize winner Veronica Callaghan from Glastonbury, Conn., received $1,000 for her Caribbean Sweet Potato Cups with Poached Eggs and Mango Hollandaise recipe.
Prize winners were determined based on overall flavor, visual appeal, and creativity. Louisiana Cookin' magazine will feature the winners' names and recipes in its October issue. Recipes also are posted in the recipe section on the NewOrleans.Com web site.
Sweet potatoes are the No. 1 most nutritional vegetable, according to the Center for Science in the Public Interest. Free recipes and nutritional information about sweet potatoes are available on the commission's web site at www.sweetpotato.org.
Caribbean Sweet Potato Cups with Poached Eggs and Mango Hollandaise
Non-stick cooking spray
2 (15-ounce) cans Louisiana cut yams, drained
1/2 cup orange juice
2 tablespoons brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 egg whites, lightly beaten
1/3 cup diced roasted red peppers
1 tablespoon finely chopped chives
6 whole eggs, poached
Mango Hollandaise (recipe follows)
2 tablespoons finely chopped cilantro (optional)
Preheat oven to 425°F. Spray a 6-cup muffin tin with cooking spray. In a medium-sized bowl, combine yams, orange juice, brown sugar, cayenne pepper, salt, and egg whites. Mash until smooth. Stir in the roasted red peppers and chives. Spoon the potato mixture into the prepared muffin tin. Bake for 10 to 12 minutes, or until lightly browned.
Carefully remove sweet potato cups from muffin tin, and arrange each one on a serving plate.
Top each with a poached egg, and spoon a generous portion of mango hollandaise over. Garnish with chopped cilantro, if desired.
Makes 6 servings.
3 egg yolks
1 tablespoon lime juice
1 teaspoon Louisiana hot sauce
1/2 cup butter, melted
1 mango, peeled, diced, and puréed
1/4 teaspoon salt
In a blender, combine egg yolks, lime juice, and hot sauce. Blend for 30 seconds. With the blender still running, pour the melted butter in slowly, and continue to blend until emulsified. Fold in the puréed mango and the salt.
Subscribe Today and Save!!!
St. Charles Herald-Guide is an award-winning newspaper that covers all aspects of St. Charles Parish - from schools and parish government news to social events, features on our local residents and sports.
Order your subscription today!
A $1.4 million bid has been awarded to Barriere Construction Co. in Boutte to...
This Friday night, it counts for real. ...
Forty workers with AT&T’s Luling work center walked off their jobs at 7 a.m. today...
Flip My Food cameras were recently rolling as Chef Richard Kiral whipped up a dish...
Molly the pony is a Sea Biscuit kind of story that offers the hope that anyone can...
Considered part of its “community investment,” the United Way of St. Charles is...
Bent's RV is a Full Service RV Dealership in Louisiana.
‘Canes take home trophy at USSSA World Series - 666 views
The 10U LA Hurricanes softball team, based out of St. Charles Parish, recently traveled to Orlando, Fla. to play in the 10U USSSA World Series at the ESPN Wide World of Sports.