Sweet Potato Ghosts
Provided by: Alexis Touchet
A smooth mixture of sweet and boiling potatoes transforms into a cluster of adorable orange ghosts with the help of a pastry or resealable bag. And helpers are welcome -- little fingers are perfect for adding the tiny olive "ghost eyes."
- 1 1/4 pounds sweet potatoes
- 1 1/4 pounds boiling potatoes
- 1/2 stick unsalted butter, cut into pieces
- 3/4 cup milk
- 1 large egg
- 3 tablespoons drained sliced ripe olives, cut into very small pieces
- Peel and cut potatoes into 1-inch pieces, then simmer in a pot of salted water until tender, 12 to 15 minutes. Meanwhile, heat butter and milk in a small saucepan until butter is melted, then let stand off heat 1 minute. Whisk egg in a large bowl, then slowly whisk in milk mixture.
- Drain potatoes well, then force through ricer into large bowl with milk mixture and stir in salt and pepper to taste.
- Preheat oven to 400 F. with rack in middle and butter a nonstick shallow baking pan.
- If using plastic bag, cut away one corner to form a 3/4-inch opening. Transfer potatoes to pastry or plastic bag and pipe potatoes close together into 3-inch-high pointed mounds to form ghosts.
- Garnish each mound with 2 olive pieces to form eyes.
- Bake until potatoes are heated through, about 8 minutes. Transfer carefully with nonstick spatula to retain shapes.
- Make ahead: Potatoes can be piped into pan 1 day ahead and chilled, loosely covered with plastic wrap. Let stand at room temperature 30 minutes before proceeding.