Creamed Corn Stuffed Sweet Potato Skins
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 1 hour
- 3 full sized corn cobs
- 60g/2ozs. butter
- 3 tablespoons plain flour
- 1.5 cups hot milk
- 1/2 cup cream
- 1 cup grated parmesan cheese plus 1/2 cup extra for sprinkling
- 20g/0.6oz. blue cheese
- 2-3 chillies, chopped
- Salt and pepper for seasoning
- 6 large sweet potatoes
- Fresh chives to garnish
Just a little warning: the amount of creamed corn exceeds what you'll need to stuff these sweet potatoes but I figure there's no point in making a small amount as it is so delicious (pinky swear!).
Step 1 - Preheat oven to 200C/400F. Wash the sweet potatoes well - I use a vegetable scrubber for this. Prick a couple of holes in each with the tip of a knife. Bake for 40-60 minutes depending on the size (you may need even more time if they are enormous).
Step 2 - Meanwhile remove the corn kernels from the corn cobs-you should get around 450g/1lb. of corn kernels or thereabouts.
Step 3 - Melt the butter in a saucepan on medium heat and then stir in the flour allowing it to cook for 1 minute while stirring. Add in the milk half a cup at a time and switch to a whisk making sure to dissolve any lumps. Add in the cream and then the corn kernels and allow to cook them for a few minutes (3-4 minutes). Add in the cheeses and the chillies. Season with salt and pepper to taste.
Step 4 - Split the sweet potatoes in half and scoop out most of the insides leaving some flesh still intact. Spoon in the creamed corn and sprinkle with extra cheese. Grill the cheese until golden and then top with chives.