When you think of potatoes, you probably think of savory dishes like mashed potatoes, baked potatoes, or scalloped potatoes. Although potatoes are delicious when they’re prepared in all of those classic ways, they make a great main ingredient for desserts, too! Let the potato break out of its shell and give these 2 dessert recipes a try. Between our potato chimney cake and potato strawberry soufflé, you’ll start thinking of potatoes as a baking staple the next time you want to prepare something sweet. It looks like your taters just got even tastier!
1. Potato Chimney Cakes
Yield: 3
Prep Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: Easy
Ingredients:
- 12 oz floury potatoes, peeled
- 1⅓ cups potato starch
- ⅔ cup water
- 3 tbsp honey
- cinnamon sugar for the coating
- 1-2 cups apple pie filling, divided
- grated chocolate & fresh mint to garnish
Instructions:
Steam the potatoes for about 25 minutes and then mash them. Add the potato starch, water, and honey to the mashed potatoes and knead the mixture into a dough. Roll the potato dough out into a sheet on a piece of parchment paper and then wrap the potato dough around the rolling pin. Roll the potato dough through cinnamon sugar, hang the rolling pin in a preheated oven, and cook at 350°F for 20 minutes. Cut the baked potato roll into 3 equal pieces and stand each piece upright on a plate. Fill each potato chimney cake with apple pie filling and garnish with grated chocolate and fresh mint before serving.
2. Potato Strawberry Soufflés
Yield: 6
Prep Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: Easy
Ingredients:
- 1½ cups strawberry puree
- 1 lb floury potatoes, peeled
- 3 eggs
- ¼ cup heavy cream, whipped
- ¼ stick butter, melted
- powdered sugar & fresh mint to garnish
Instructions:
Pour the strawberry puree into a silicone ice cube tray with at least 6 molds and freeze for at least 2 hours. Boil the potatoes for 25 minutes, add them to a blender along with the eggs, heavy cream, and melted butter, and blend until a smooth batter forms. Grease the molds of a 6-cup muffin pan and divide the soufflé batter between the 6 molds. Push a frozen strawberry puree ice cube into the center of each potato soufflé and cover with enough batter so that the ice cube is hidden inside. Transfer the muffin pan to a preheated oven and cook at 350°F for 20 minutes. Garnish the potato strawberry soufflés with powdered sugar and fresh mint before serving.
Isn’t it crazy how delicious potatoes taste in desserts? Whether you’re in the mood for a quick & easy apple-filled treat or a delicious strawberry soufflé, it’s time to grab that peeler and get baking. The sky’s the limit as far as these super spuds are concerned!
Get the recipe for the Raffaello & Ferrero Rocher Chocolate Cup Shooters featured in the bonus video.