Tempura Sweet Potato Scallops

Tempura Sweet Potato Scallops

LEVEL Intermediate
PREP TIME 15 minutes
TOTAL TIME 25 minutes
SERVINGS Makes about 22 rounds · Serves 2-3
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A Crispier Kind of Tradition

Tempura sweet potato scallops turn a familiar holiday favorite into crispy, golden rounds with soft, sweet centers. Each round is crispy outside, soft and sweet inside, then dipped in toasted marshmallow cream. Sorry, casserole. There's a new favorite at the table.

INGREDIENTS

  • 1 medium sweet potato, peeled and sliced into about twenty-two ¼-inch rounds
  • 1 bag Ms. Wong's Tempura Mix
  • ½ cup ice-cold water
  • 60 ounces vegetable oil, for a 6-quart pot

TOASTED MARSHMALLOW DIP

  • 20 jumbo marshmallows
  • ½ cup heavy cream

SHOP NOW

Directions

STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.

Pouring vegetable oil into a pot with a thermometer to heat for frying tempura sweet potato scallops

STEP 2: Prep the Sweet Potato
Peel the sweet potato and slice it into ¼-inch rounds.

Peeled sweet potato sliced into quarter inch discs on a wooden cutting board

STEP 3: Make the Marshmallow Dip
Line a cake pan with foil and arrange 20 jumbo marshmallows in one layer. Bake at 475°F for about 5 minutes, until puffed and toasted. Blend the toasted marshmallows with ½ cup heavy cream until smooth.

Toasting jumbo marshmallows in a foil lined pan in the oven for the toasted marshmallow dip

STEP 4: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.

Whisking Ms. Wong's Tempura Mix batter with ice cold water in a metal bowl

STEP 5: Fry Fearlessly
Coat each sweet potato round in batter and carefully place it in the 380°F oil. Fry for 2 to 3 minutes, until golden and crispy.

Dipping sweet potato slices in tempura batter and frying them in hot oil

STEP 6: Serve & Enjoy
Drain on a rack or paper towel and serve with toasted marshmallow dip.

Plating golden tempura sweet potato scallops with toasted marshmallow dip

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