Mashed Sweet Potatoes and Idaho Potato Compote in Cone

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Six servings

Featuring two different types of potatoes, waffle cones, veggies and fruit, this dish brings a new meaning to cones.

Ingredients

2 to 3 large sweet potatoes, medium cubed
6 Idaho potatoes, medium cubed
4 tbsp. diced white onion
1/2 Granny Smith apple, small diced
3 oz. cilantro sprigs, chopped 
4 tbsp. vegetable oil
2 cups water
1 tsp. salt
1 tsp. white pepper
1 tsp. cumin
1 tsp. tajin spice 
1 lb. corn (drained canned or frozen)
10 long red chilies (such as Holland or Anaheim), stemmed, chopped
1 tsp. granulated garlic
2 tbsp. red wine vinegar
4.3 oz. melted butter
2 oz. cream cheese 
1/2 bunch green onions, minced
6 waffle cones

Steps

  1. Combine potatoes, onion, apple, cilantro, oil and water in small saucepan and season with salt, pepper, cumin and tajin spice. Bring to a boil.
  2. Reduce heat and simmer until potatoes are very soft and liquid has evaporated, about 20 to 25 minutes. Remove from heat and mash. Let cool slightly.
  3. Preheat oven to 350°F. Place corn on oiled sheet pan and roast for 10 to 12 minutes. 
  4. In mixing bowl, mash remaining ingredients into potato mixture.
  5. Place small scoop of potato mixture into cone or plate as side dish and top with roasted corn.
Source: Bosch LLC. (Southern Foodservice Management Inc.), Broadview, Ill.

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources