Recipes - Main Dish

Sweet Potato and Cranberry Timbales

Since I like to make my holidays as stress-free as possible, I prepare a few batches of these delicious goodies several weeks before my parties and freeze them. To reheat, I defrost them overnight in the refrigerator. Just before serving, I put them on a non-stick baking sheet and bake in a preheated 350°F oven for 20-30 minutes until the outsides become irresistibly crispy.

A 'timbale', or 'kettle drum', is a classic French custard-based dish containing meat, fish, vegetables, or grains. Instead of making a cream and egg custard, my Sweet Potato and Cranberry Timbales are held together with a sturdier egg and soy protein combination.

3 1/2 lbs. sweet potatoes, peeled
2 medium white or yellow onions
16 oz. egg substitute
3/4 cup vegetable oil
2 T. frozen apple juice concentrate, thawed
11/2 tsp. salt
1 tsp. ground white pepper
1/2 tsp. cinnamon
dash nutmeg
1 1/2 tsp. baking powder
4 scoops GNC Soy Protein Unflavored

1/2 cup all-purpose flour

1 T. sugar
1 cup dried cranberries
Nonstick vegetable oil cooking spray

1. Preheat the oven to 375°F.
2. In a food processor fitted with the medium shredding disk, grate the potatoes and onions.
3. In a large bowl, whisk the oil, egg substitute, apple juice concentrate, salt, pepper, cinnamon, nutmeg, baking powder, GNC Soy Protein, flour and sugar.
4. Using your hands, fold in the potatoes, onions, and cranberries until all ingredients are thoroughly mixed.
5. Generously spray two non-stick medium-sized muffin tins with cooking spray. Using a 1/3 cup dry measure, scoop the potato mixture into each cup. Fill to the top of each cup and bake for 45-50 minutes, or until the timbales have risen, are browned, and a toothpick inserted in the center comes out clean.
6. Cool in the muffin tins 5-10 minutes. To remove timbales, turn muffin tin over a large platter. Immediately turn timbales over so the tops remain puffed. Serve warm with sour cream and cranberry sauce or applesauce.