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Creole Sweet Potato Nests With A Roasted Sweet Corn Relish

Servings 12 -14
Author Melissa Sperka

Ingredients

  • For the nests you'll need:
  • 4 1/2 cups grated fresh sweet potatoes
  • 2 large egg whites
  • 3/4 cup shredded parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 1/2 tsp creole seasoning
  • 1/4 tsp salt
  • ground black pepper
  • 8 oz sour cream
  • 3 Tbsp chopped cilantro to garnish
  • For the roasted sweet corn relish you'll need:
  • 2 cups fresh or thawed frozen corn
  • 1/3 cup red pepper finely diced
  • 1/3 cup diced green pepper finely diced
  • garlic salt
  • The dressing:
  • 2 Tbsp lime juice
  • 2 Tbs honey
  • 1 tsp olive oil
  • 1/2 tsp. creole seasoning
  • 2 Tbsp freshly chopped cilantro
  • 1/4 cupred onion minced
  • 1/8 tsp cayenne pepper
  • salt & black pepper to taste

Instructions

  • Preheat the oven to 425°F. Spray each cup of a muffin tin with butter cooking spray.
  • Grate the sweet potatoes, leaving the peel intact.
  • Squeeze or blot the grated sweet potatoes to remove any excess moisture.
  • In a medium mixing bowl mix the grated sweet potatoes with 2 large egg whites, 3/4 cup of grated parmesan cheese, 1/2 cup of Panko breadcrumbs and seasonings.
  • Divide the mixture evenly into 12 muffin cups. Depending on how you divide the mixture, you may be able to yield 14, so, have another pan handy.
  • Press the mixture firmly onto the bottom and up the sides of each muffin cup. Spritz each nest lightly with butter flavored cooking spray.
  • Bake for 24-25 minutes until the edges are brown and crispy. Remove from the oven and allow them to rest for 3 minutes before you attempt to remove them from the muffin cups.
  • Run a knife or offset spatula around each to gently loosen the edges.
  • To mak the roasted sweet corn relish Pretheat the oven to 450°F. Arrange the corn in a single layer on a baking sheet that has been lightly misted with cooking spray.
  • Mix in the diced red and green peppers.
  • Lightly spritz the corn with cooking spray or an olive oil mister, and sprinkle with garlic salt. Roast the corn on the top rack of the oven at 450°F for 10-12 minutes or until golden.
  • The dressing. Whisk together, 2 tablespoons of lime juice, 2 tablespoons of honey, 1 teaspoon of olive oil, 1/2 teaspoon of creole seasoning and 1/8 teaspoon of cayenne.
  • Add the diced red onion. Stir the roasted corn and peppers into the dressing along with 2 tablespoons of chopped fresh cilantro.
  • Toss gently and set aside. Adjust the salt and pepper to your taste.
  • To assemble, Place the nests onto a serving platter. Top with a dollop of sour cream, and corn relish.
  • Sprinkle with chopped cilantro and serve warm.