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Peel
the cooked red-skin and sweet potatoes. In separate mixing bowls,
mash the white and the sweet potatoes with an electric mixer on
low speed until smooth. Add 1 tablespoon of butter to each bowl.
Beat the egg white and onion powder into the white potatoes. Beat
the egg yolk and the orange rind into the sweet potatoes. Season
both mixtures with salt and pepper.
Lightly
coat with cooking oil spray a baking sheet coated with DuPont SilverStone®
non-stick. Make eight 2 1/2- to 3-inch nests on the sheets using
about 1/4 cup of sweet potato mixture. Spoon the white potato mixture
into a pastry bag fitted with a large decorative tip. Pipe into
the center of each nest. Loosely cover with plastic wrap; chill
a few minutes in the freezer or up to 24 hours in the refrigerator.
To
serve, preheat the broiler (temperature must not exceed 600°).
Melt the remaining butter; drizzle over the nests. Broil the potatoes
4 inches from the heat for about 7 minutes. Let stand 1 to 2 minutes.
Use a wide spatula to transfer nests to dinner plates.
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