Potato-Crusted Tilapia with Mashed Sweet Potatoes

I actually made this dinner this past Friday, but was enjoying my weekend so much that I forgot to add my post about it! I combined two recipes from two different Pampered Chef cookbooks, and blended the two together down below where I list the recipe. The tilapia came from 29 Minutes to Dinner, Volume 2 and the mashed sweet potatoes came from Grill it Quick - both amazing cookbooks with so many recipes to choose from!

This recipe is pretty straightforward, and I would even be tempted to try it with a different fish than tilapia. The dinner was good, but tilapia has never seemed to have much flavor to me. A very fishy smell, but not a ton of flavor. The potato crust that was spread on top of the fish, however, was really good! I generally cannot handle very hot or spicy things, but the small amount of horseradish mixed in with the other ingredients gave the fish a nice kick without being overbearing. The book says to bake the tilapia at 450° for 12-14 minutes, but that ended up being way too much time and the fish turned out a little dry. Still good, just a little dry! It probably would have been done after only 9 minutes, but I would definitely check it along the way if you decide to make this to make sure you don't overcook it.

The mashed sweet potatoes were fabulous! I have to say, I ended up liking those more than the tilapia. I added a sprinkle of cinnamon at the very end. You can't have sweet potatoes without some cinnamon! The whole dinner took less than 30 minutes to make, so it would be great if you are pressed for time but still want a healthy meal!


Potato-Crusted Tilapia with Mashed Sweet Potatoes
Pampered Chef 29 Minutes to Dinner Volume 2
Published by The Pampered Chef, Ltd. in 2009.
Pampered Chef Grill it Quick!
Published by The Pampered Chef, Ltd. in 2008.

Total time: 30 minutes  Yield: 4 servings

1 cup instant mashed potato flakes
1/3 cup mayonnaise
2 tbsp snipped fresh dill weed
1 tbsp prepared horseradish
4 skinless tilapia fillets (5-7oz)
1 tsp salt, divided
2 medium sweet potatoes (about 12oz each)
1/2 cup milk
2 tbsp butter

1. Preheat over to 450°F. Spray Large Sheet Pan with nonstick cooking spray; set aside. Place potato flakes in Small Micro-Cooker; microwave on high 1 1/2 minutes or just until beginning to turn golden, stirring every 30 seconds. Add mayonnaise, dill weed and horseradish; mix well.
2. For sweet potatoes, pierce potatoes in several places with a fork; place onto microwave-safe plate. Microwave on high 14-16 minutes or until potatoes are very tender. Transfer potatoes to Cutting Board and cool slightly. In  Easy Read Measuring Cup, combine milk, butter and salt. Microwave on high 1-2 minutes or until hot (watch carefully to avoid boil-over). Cut potatoes in half lengthwise; scoop out flesh into Small Batter Bowl. Add milk mixture; mash using  Mix 'N Masher until smooth. Cover; set aside and keep warm.
3. Meanwhile, place fillets on sheet pan; sprinkle with salt. Spread 1/4 cup of the potato mixture over top of each fillet. Bake 12-14 minutes or until crust is golden brown and fish flakes easily with a fork. Garnish with additional snipped fresh dill weed, if desired. Serve with mashed sweet potatoes.