I created this recipe for one of my gourmet club meals, where we had to remake a disliked food. I do not enjoy eggs, ever since a highly memorable childhood experience. These potato-cheese eggs were a hit! An easy gluten-free appetizer. —reahpeah
The Base: Slice potatoes into 1/2 inch thick slabs. Toss in 2 T olive oil, salt pepper Bake in oven at 375 until cooked. Set aside until cool.
The white: Combine ricotta, hard cheese, truffle oil, salt and pepper.
The yoke: Puree sweet potato in blender until smooth Add truffle oil, rest of olive oil, s&p, cream.
Assembly: On a cooked potato slab, add a layer of the ricotta mixture. Using a separate spoon, add a heaping teaspoon of the sweet potato.
Repeat. Arrange on platter, top with smoked paprika, chives, freshly ground pepper.