Old MacDonald's Potato Box Recipes
Sweet Potatoes in a Pear Shape Ingredients 3 sweet potato 1 sprig rosemary, chopped salt pepper 3 whole egg 1 1/2 cup homo milk 1 cup wild rice flour 1 1/2 cup breadcrumbs vegetable oil, for frying 8 pine nuts Directions Peel the sweet potatoes and cut them into rough chunks. Cook them in pot of salted, boiling water, for about 10 minutes. When soft, drain the potatoes and puree them by pressing them through a tamis (or fine sieve). Season to taste with salt, pepper and rosemary. Put the sweet potato puree in the oven in an oven proof dish for 5 minutes to allow the excess moisture to evaporate. Remove the potatoes from the oven and allow them to cool completely. It is better to do this recipe one day in advance so that you can let the potatoes rest in the refrigerator overnight. Take the potatoes out of the refrigerator and form into 8 pear shaped potatoes of about 2 inches high. Put the eggs and milk in one bowl. Mix them together. In another put the flour and put the breadcrumbs in a third. Take one pear-shaped potato and coat it with flour. Then dredge it with the egg mixture and coat with the breadcrumbs. Fry in 350-degree oil until the potato becomes light brown in colour, about 2 minutes. Remove the potato pear from the oil and drain it on paper towels. Repeat the process with the remainder. Season the sweet potato pears with salt and pepper while still warm. Add one pine nut on top of each pear-shaped potato and serve.

Old MacDonald's Potato Box Recipes

Sweet Potatoes in a Pear Shape

Ingredients

3 sweet potato
1 sprig rosemary, chopped
salt
pepper
3 whole egg
1 1/2 cup homo milk
1 cup wild rice flour
1 1/2 cup breadcrumbs
vegetable oil, for frying
8 pine nuts

Directions

Peel the sweet potatoes and cut them into rough chunks. Cook them in pot of salted, boiling water, for about 10 minutes. When soft, drain the potatoes and puree them by pressing them through a tamis (or fine sieve). Season to taste with salt, pepper and rosemary.
Put the sweet potato puree in the oven in an oven proof dish for 5 minutes to allow the excess moisture to evaporate. Remove the potatoes from the oven and allow them to cool completely. It is better to do this recipe one day in advance so that you can let the potatoes rest in the refrigerator overnight.
Take the potatoes out of the refrigerator and form into 8 pear shaped potatoes of about 2 inches high. Put the eggs and milk in one bowl. Mix them together. In another put the flour and put the breadcrumbs in a third.
Take one pear-shaped potato and coat it with flour. Then dredge it with the egg mixture and coat with the breadcrumbs. Fry in 350-degree oil until the potato becomes light brown in colour, about 2 minutes. Remove the potato pear from the oil and drain it on paper towels. Repeat the process with the remainder. Season the sweet potato pears with salt and pepper while still warm. Add one pine nut on top of each pear-shaped potato and serve.