Sweet Potatoes With Pretzel Crusted Shrimp
With holiday season is just around the corner, my coffee “breaks” have become sit down sessions where I gaze off into the distance and daydream about what dishes I would want to be placed down in front of me on Thanksgiving day. While off in food coma la la land the other day sipping my International Delight® Caramel Macchiato Cream filled cup o’ joe, I couldn’t get past the sweet rich flavor.
My mind was exploding. I couldn’t get my mind off of the thought of adding this creamy caramel-y macchiato flavoring into this year’s sweet potatoes. One word, demolished!
Warning, this dish is dangerously delicious. Your family and friends are going to force you to make multiple dishes next year. Sorry, not sorry!
TO MAKE YOUR SWEET POTATOES EPICLY DELICIOUS. fill your stock pot with water high enough to fully immerse your potatoes.
Liberally salt your water.
Bring it to a rolling boil.
Add in your potato halves.
Boil for 20 minutes—or until you can easily stick a fork well into it.
Definitely move onto the next steps while your sweet potatoes are boiling.
Strain your potatoes.
Transfer them back into the pot they just came from (it should be completely empty aside from the potatoes).
Use your immersion blender to blend your sweet potatoes into an even and smooth pure—about 2 minutes.
In two batches, use your rubber spatula to mix in 3/4 cup of your International Delight Caramel Macchiato Creamer.
Mix in 1 tbsp of butter.
Salt and pepper to taste.
HOW ABOUT DEM APPLES. preheat your oven to 350°.
Evenly spread your diced apples in your casserole dish.
Sprinkle your cinnamon over them.
Cut your remaining tbsp of butter into 9 little cubes and sprinkle them over your apples.
Evenly pour your remaining 1/4 cup of International Delight Caramel Macchiato Creamer over all of your apples.
Use your rubber spatula to mix it all together so that your apples are evenly coated.
Make sure your apples are laying flat and not piling up in your casserole dish.
Bake for 15 minutes.
BAKED PRETZEL CRUSTED SHRIMP. align your three mixing bowls.
Line your baking sheet with parchment paper.
Fill your first bowl with your egg whites.
Your second bowl with your flour.
Your third bowl with your flour-like ground pretzels.
Season your shrimp in salt and pepper.
One by one, you are going to dredge your shrimp. So, do the whole dredging process from raw shrimp to fully pretzel coated shrimp one shrimp at a time.
Coat your shrimp in your egg whites making sure to let any excess egg white drip off.
Then, coat your egg white covered shrimp in your flour.
Then back into the egg whites for another coat.
Then a final coating in the ground pretzels.
Lay your pretzel coated shrimp on your parchment paper lined baking sheet.
Repeat this process for all of your shrimp.
Bake them for 10 minutes.
Line your plate with paper towel.
Heat up your grape seed oil in your frying pan.
When you put your shrimp in the oil, it should sizzle ferociously, that’s how you know the oil is hot enough. This finishing frying works extremely quickly, so I recommend cooking one shrimp at a time.
Using your tongs, place one shrimp in the hot oil. It will sizzle. Once you see little bubbling forming, flip it—roughly 3 seconds.
Make sure to touch all of the sides of your shrimp to the oil.
Then, transfer it to your paper towel lined plate (this will help to absorb the excess oil).
Repeat this frying process for all of your shrimp.
BOWLING. scoop your now mashed sweet potatoes into a bowl.
Use the side of your rubber spatula to smooth it out.
Line your shrimp so that they fill half of the bowl.
Scoop your apples into the holes between the shrimp.
Sift your powdered sugar over the whole dish.
Serve hot and enjoy!
This conversation is sponsored by International Delight. The opinions and text are all mine.