Sweet Potato Curry Puffs Recipes

SWEET POTATO CURRY PUFFS

Steps:

• Cook peanut oil, onion and curry paste for one minute.
• Then add the sweet potato and coconut cream, cook covered for 10 minutes.
• Add thawed peas, corriander and allow to cool.
• Preheat oven to 180*C for 20 minutes.
• Place the mixture in the middle of 13cm pastry rounds (or I have used sheets cut into halves or quarters for smaller puffs).
• seal edges with beaten egg, glaze with egg gives a nice golden look, bake in oven for 20 mins or until golden brown.
• Makes around 12.

SWEET POTATO PUFFS

Steps:

• Peel and cut sweet potatoes into 1 inch pieces.
• Place potatoes in medium saucepan.
• Add enough water to cover, bring to boil over medium high heat.
• Cook 10 to 15 minutes or until tender.
• Drain potatoes and place in large bowl,mash until smooth.
• Alternatively, use 4 cups cooked, mashed sweet potatoes.
• Add orange juice, egg, orange peel and nutmeg, mix well.
• Preheat oven to 375 degrees.
• Spray baking sheet with nonstick cooking spray.
• Spoon potato mixture into 10 mounds on prepared baking sheet.
• Sprinkle pecans on tops of mounds.
• Bake 30 minutes or until centres are hot.