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assembled Creole Sweet Potato Nests with sour cream and corn relish
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Creole Sweet Potato Nests with Roasted Sweet Corn Relish

Course Appetizer, Side Dish
Cuisine American
Keyword creole-sweet-potato-nests, sweet-potato-recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings
Calories 152kcal
Author Melissa Sperka

Ingredients

  • Nests:
  • 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
  • Roasted Corn Relish: (Optional)
  • 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 cup red onion minced
  • 1/8 tsp cayenne pepper
  • salt and black pepper to taste
  • 8 oz sour cream
  • 3 Tbsp chopped cilantro to garnish

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. Add to a mixing bowl.
  • to the bowl add egg whites, parmesan cheese, panko breadcrumbs, Creole seasoning and salt. Mix well.
  • Divide the mixture evenly into 12 muffin cups. Press the mixture firmly onto the bottom and up the sides of each muffin cup. Spritz each nest lightly with butter flavored or canola cooking spray.
  • Bake for 23-25 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.
  • Corn Relish: (Optional) Preheat 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.
  • Meanwhile, in a medium size mixing bowl, whisk together lime juice, honey, olive oil, creole seasoning and cayenne. Add red onion.
  • Ad roasted corn and 2 Tbsp 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.

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 229mg | Potassium: 317mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7604IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 1mg