Crispy Okinawan Sweet Potato Skins (for appetizers)

Sweet Potato Skins (organic, heirloom, Okinawan/purple-colored flesh type)

1. Wash, then pierce with a fork in the center of each sweet potato

2. Bake @ 350°F, center rack, on a cookie sheet, in a preheated oven, for 1 hour

3. Cut each sweet potato in half, lengthwise

4. Scoop out the centers of each sweet potato, creating a 1/4-inch shell of skin and potatoes

5. Mist both sides of sweet potatoes with organic, extra-virgin olive oil

6. Place them 1/2-inch apart on a cookie sheet, skin sides down

7. Bake a second time at the same temp for 15 min.

8. Season top sides with organic sea salt, pepper, and dried rosemary to taste

9. Flip all sweet potatoes over, skin sides facing up and bake an additional 15 min. at the same temp.

10. Cool for 5 min. Finally, fill each sweet potato skin with two, poached, quail eggs. Then, add a Meyer lemon and Mexican crema cheese mousse overtop the quail eggs.

***Use a piping bag and large star point to apply the mousse. Next, cut super-thin slivers of maple-syrup, smoked, cooked, bacon strips and create a vertical tower with it on each potato skin. Four strips of bacon is good.

Finally, sprinkle every filled, sweet potato skin with an Italian basil leaf chiffonade and the finely-shaved, candied zest of organic, Meyer lemon skins for extra color and scent.

Use:

Cooked, reduced-fat, organic, heritage turkey bacon, smoked in hickory and misted with organic, Vermont, highest-graded, maple syrup

Reduced-fat, organic, pasteurized crema cheese

Organic, raw, butter-sealed, heritage quail eggs

Fresh, organic, baby/tiny-sized, Italian basil leaves

To make a baby, basil leaf chiffonade, they can be stacked together, and, tightly rolled into a skinny tube/cylinder. Then, finely sliced into curly shavings.

For the Meyer Lemon Crema Mousse:

4 cups heavy, unsweetened, pasteurized  cream, organic, from grass-fed only, heritage cows, owned by 5,000 disenfranchised, Denver, CO, local, Mexican, first-generation, immigrant, feminist, single mothers

4 cups crema cheese

4 TBL fresh, Meyer lemon juice

Salt and organic, freshly-cracked, yellow peppercorns, to taste

Directions:

Combine all ingredients into a mixer or use a hand-mixer. Whip it into mousse form, that can support soft peaks, just like a savory/non-dessert form of Cool Whip.

Info on potato and sweet potato varieties:

 http://m.recipetips.com/kitchen-tips/t--826/all-about-potatoes.asp