| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Digest, Fatfree, Nov. | 1 | Servings | |
INGREDIENTS
| 5 | lb | Sweet potatoes, about |
| 7 large), 7 large | ||
| 1/4 | c | Brown sugar |
| 1/4 | c | Oj |
| 1/4 | c | Sweet orange marmalade |
| 1 | T | Grated peeled ginger |
| 1/4 | c | Prepared butter buds |
| optional I just used | ||
| Water because some | ||
| People in philly fatfree are | ||
| Vegan, 1/4C is half a | ||
| Pk ), Pk | ||
| 1 | Box Obies oatmeal cookie | |
| Mix | ||
| Issue 23] Nov. 24, 1994. |
INSTRUCTIONS
Bake the sweet potatoes until very soft. Allow to cool. In a bowl, mash together the first 6 ingredients (peel the potatoes first!). Pour into a 13x9x2 pan (I used an extra large pie pan). In a separate bowl, mix up the obies mix, so that it is not overly wet (the directions say to add 1/4 cup of water, and then add water by the tablespoon. I think I probably added 2 or 3 tablespoons.) Cover and chill for 2 hours. Crumble oatmeal topping over potato mixture, until it's evenly distributed. Bake at 350F until golden brown, about 10-15 minutes. (Make sure the oatmeal has cooked through!) If the oatmeal starts to turn white, take it out -- it's drying out. Good alternative to marshmallow topped sweet potatoes. Has the Jackie Manni seal of approval. =-) Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Dig. [Vol. :Adapted from november 1994 gourmet magazine: FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2032
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 68mg
Sodium: 1936.8mg
Potassium: 4821.4mg
Carbohydrates: 449.4g
Fiber: 57.9g
Sugar: 160.4g
Protein: 42g