I hadn’t made these in forever but, since it’s “Thanksgiving” season and all I figured what the HAY!! If you have never in your entire life tried “Camembert” cheese, you are definetly missing out. This is a really light and mild cheese that goes great when used in these types of dishes. SOO creamy and just gives the ordinary old sweet potato an extra flavor boost.
1 lb ground lean turkey
1 egg beaten
2 slices of bread dipped and soaked in milk and then squeeze out and crumbled Into meatloaf mix.
2 cloves chopped garlic
1 med onion chopped
1 teas Thyme
1 teas rosemary
1 teas dill
5 large sweet potatoes peeled and cut into cubes
4 ounces Camembert cheese
1/4 cup low fat sour cream
1/4 fat free heavy cream
2 tablespoons butter or smart balance
Salt and pepper
First get your sweet potatoes peeled and cubed. In a large pot of boiling water drop your potatoes and add a dash of salt. Boil for about 15 mins till potatoes are nice and tender. Once this happens, drain and add back to pot. Next using a hand mixer (or masher if you like you potatoes chunkier), mix on high adding cream, butter, Camembert and lastly your sour cream. Keep mixing till you end up with the consistency that you desire and add a touch of salt and lots of black pepper. Add back to heat and turn you heat on your stove to “low”
( this will keep your potatoes warm while your meatloaf cupcakes are still cooking)
In a large bowl, add turkey, spices, chopped garlic and onion and mix. Then add your beaten egg, breadcrumbs and your crumbled bread that you had soaked and milk and make sure you squeeze “ALL” the excess milk before crumbling into your mix. Mix well. Now take your muffin tin and spray with cooking spray, take about a meatball sized portions of your mix and stuff each molding making sure to push down with your hands to fill each mold just to the top. Once all are filled, place in a 350 degree oven for about 20 to 25 mins( could take longer or shorter cooking time depending on “your” ovens own individual cooking temp)
Once cupcakes at done, remove from stove and place all cupcakes on a large serving platter( makes it a little easier to frost each individual one) now take a “piping bag” ( or a large storage bag and cut the tip off) and fill it with your sweet potato frosting. Pipe starting at the very edge of your cupcake and keep going around till you reach the top. Once each is had been frosted, sprinkle a little bit of dry parsley on top and serve.
Cooking time: approx 25-30 mins
Serves 6 peeps 2 for each ( you should be able to get 12 cupcakes out of this recipe if you’re using a 12 molded cupcake tin)