| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Sweet potatoes, peeled & | |
| diced | ||
| 1 | T | Canola oil or margarine |
| 1/4 | c | Soy milk or skim milk |
| 1/8 | t | Nutmeg to taste |
| 1/4 | t | Ground ginger to taste |
| Salt and freshly ground | ||
| pepper to taste | ||
| 1 | c | Frozen petite green |
| peasthawed | ||
| 2 | Leeks, white part only | |
| chopped and well rinsed |
INSTRUCTIONS
From: srasheed@juno.com (Sam M Rasheed) Preheat the oven to 375 degrees. In a large saucepan over high heat, combine diced sweet potatoes with enough water to cover. Bring to a boil, then reduce heat, cover, and simmer steadily until potatoes are tender, about 15 minutes. In a medium non stick skillet over medium heat. Add oil and leeks, cover, and cook until tender, stirring occasionally, about 6 minutes. Drain sweet potatoes and transfer to a large mixing bowl. Add milk and mash until smooth. Add cooked lees, peas, ginger and nutmeg, and stir gently until well mixed. Transfer mixture to a lightly oiled 11/2-quart baking dish, or use to fill squash or large pasta shells. Bake for 20 minutes, or until heated through. Makes 8 cups. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov 12, 1998, converted by MM_Buster v2.0l.
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