| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
California |
Low fat, Side dishes |
12 |
Servings |
INGREDIENTS
| 6 |
|
Oranges |
| 4 |
|
Sweet potatoes |
| 1 |
|
Egg |
| 1/2 |
t |
Powdered ginger |
| 1/2 |
t |
Cinnamon |
| 1/2 |
t |
Nutmeg |
| 1 |
t |
Grated lemon peel |
| 2 |
T |
Chopped walnuts |
INSTRUCTIONS
Preheat oven to 350 degrees F. Halve oranges and scoop pulp into a
bowl. Reserve pulp for another use (such as Fresh Cranberry-Orange
Relish, recipe included in this cookbook). Peel and slice sweet
potatoes. Steam until soft (about 15 minutes). Mash in a large bowl
with egg, ginger, cinnamon, nutmeg, and lemon peel. Spoon puree into
orange baskets, dividing equally. Set on a large baking sheet and
sprinkle with chopped walnuts. Bake for 25 minutes. Note: To save
time, assemble this side dish in advance and freeze before baking.
There is no need to thaw the puree before baking; just add 15 minutes
to baking time. Recipe By : the California Culinary Academy From:
Stephanie Da Silva File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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