- Cooking Time: 35
- Servings: 4
- Preparation Time: 20
To fill piping bag, turn down the top then spoon in potato mixture. Use a gentle steady pressure to squeeze the filling through the tip.
Holding piping bag at an angle, guide tip along bottom of prepared baking dish and squeeze to pipe even rows of sweet potato mixture.
- 2 large sweet potatoes, peeled and cut into 2/5cm chunks
- 1 large Pontiac potato, peeled and cut into 2.5cm chunks
- 1 large egg
- 2 egg whites
- 6 teaspoons butter or margarine, melted
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1. Spray a shallow baking dish with vegetable oil cooking spray.
- 2. In a large pan, place sweet potatoes and Pontiac potato; cover with cold water. Cover and bring to the boil over a high heat. Reduce to medium and cook until tender, about 15 minutes. Drain in a colander. Cool slightly.
- 3. Preheat oven to 200C. Using an electric mixer set on medium, beat potatoes just until smooth. beat in egg and egg whites, 3 teaspoons butter, nutmeg, salt and pepper.
- 4. Spoon mixture into a piping bag fitted with a large star pipe. Pipe mixture into prepared dish (Alternatively, spoon mixture into dish.) Drizzle remaining butter on top. Bake potatoes until heated through and top is golden brown, about 20 minutes. Serve immediately.
- Omit Step 2. Place prepared chunks of sweet and Pontiac potatoes in a clean plastic food storage bag. Twist neck; fold under to seal. Cook in microwave oven on High until tender, about 5 to 8 minutes. Proceed with recipe directions from step 3.
- COOK'S TIPS
- To fill piping bag, turn down the top then spoon in potato mixture. Use a gentle steady pressure to squeeze the filling through the tip.
- Holding piping bag at an angle, guide tip along bottom of prepared baking dish and squeeze to pipe even rows of sweet potato mixture.
- Recipe by Quick, Light & Delicious