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

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

FSD Resources