Mashed Sweet Potatoes and Idaho Potato Compote in Cone

Menu Part: 
Cuisine Type: 
Six servings

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


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


  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.

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