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Sweet Potato Dauphine

Doodad

By Doodad
in Cooking

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Doodad

Doodad

Posted
Posted (edited)

I have never made Dauphine, but get the process. But, can it be done with sweet potatoes for Thanksgiving or are they too heavy? I searched but have not found this done.

Thanks.

Edited by Doodad (log)
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emilyr

emilyr

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I don't see why it couldn't be done. It sounds delicious to me! The only problem I could forsee would be the amount of starch in the sweet potato. I don't know how it would compare to a regular potato and you might not have quite the same holding power. Though, I think you can add a bit of cornstarch to the cream to hold it together a bit better.

"Life is a combination of magic and pasta." - Frederico Fellini

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Lisa Shock

Lisa Shock

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It should work just fine. If you have bread flour, you could substitute that for the AP flour in most recipes. The extra gluten will help hold it together.

The issue I see is that cooked sweet potato has more moisture than regular potatoes, so frying will be messier.

Have you read eGullet's Kitchen Scale manifesto?

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