Sweet Potato Blini with Horseradish Crème Fraîche

Sweet Potato Blini with Horseradish Crème Fraîche

These petite Sweet Potato Blini with Horseradish Crème Fraîche and Caviar are elegant and savory treats.

Sweet Potato Blini with Horseradish Crème Fraîche and Caviar
Makes about 2 1/2 dozen blini
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  1. 1 large sweet potato, peeled and diced
  2. 1 large baking potato, peeled and diced
  3. 1 teaspoon salt, divided
  4. 1/4 cup butter
  5. 1 cup buttermilk
  6. 2 large eggs, lightly beaten
  7. 1 1/4 cups all-purpose flour
  8. 1 tablespoon baking powder
  9. 1/4 teaspoon smoked paprika
  10. 1/4 teaspoon cayenne pepper
  11. Horseradish Crème Fraîche (recipe follows)
  12. Caviar
  13. Garnish: fresh dill
  1. In a medium saucepan, combine sweet potato and baking potato, and cover with water; add 1/2 teaspoon salt. Cook potatoes over high heat until boiling; reduce heat, and simmer until tender, about 15 to 20 minutes. Drain and puree; add butter. Return to saucepan; stir in buttermilk and eggs. Add flour, baking powder, paprika, cayenne pepper, and remaining 1/2 teaspoon salt, stirring just until combined.
Victoria https://www.victoriamag.com/
Horseradish Crème Fraîche
Makes 1 cup
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  1. 1 cup crème fraîche
  2. 2 1/2 tablespoons grated fresh horseradish
  3. 1 tablespoon chopped fresh chives
  4. 2 teaspoons hot sauce
  5. 2 teaspoons Worcestershire sauce
  6. 1/4 teaspoon coarse salt
  7. 1/4 teaspoon ground black pepper
  1. In a small bowl, combine crème fraîche, horseradish, chives, hot sauce, Worcestershire sauce, salt, and pepper. Store in an airtight container in refrigerator for up to 3 days.
Victoria https://www.victoriamag.com/
For more recipes, read “Luxury of Cream” on page 40 in the November/December 2012 issue of Victoria magazine.



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