Yam Timbales With Cranberry Puree

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 F.  Bake the yams for 30 to 40 minutes or
until tender.  Cool until comfortable to handle; then peel and cut
into 1" pieces. Reduce oven temperature to 350 F.  With the metal blade
in place, add yams to a food processor.  Pulse 5  times; then process
the yams continuously until smooth, about 1  minute, stopping once to
scrape down the side of the bowl.  Add the  eggs, egg yolk, cream,
brown sugar, salt, and cinnamon; turn the  machine on and off 5 times,
scrape down the bowl, and then process  for about 5 seconds.
Generously butter six 1/2-cup timbale molds or custard cups (I used
metal molds) and fill them with the yam mixture.  Choose a baking pan
large enough to hold the molds with a little space between them and
pour in boiling water to a depth of 1". Put the timbales in the  water,
cover loosely with foil and bake for about 45 minutes or until  a knife
inserted in the center comes out clean.  Let stand for 10 minutes while
you prepare the Cranberry Puree.  (I  prepare the puree a day or two in
advance)  Then run a knife around  the edge of each mold and invert
onto a platter. (I serve them on  individual saucers -- not everyone
likes cranberry) Spoon the  Cranberry Puree over the tops. Makes 6
servings.  Cranberry Puree: Use the metal blade of a processor to
process the  cranberry sauce, water and lemon juice until thick and
smooth, about  45 seconds.  Transfer to a 1-quart saucepan and stir
over moderate  heat until warm.  Makes 1 1/2 cups.  Posted to
JEWISH-FOOD digest V96 #74  Date: Sun, 10 Nov 1996 22:30:42 -0500 (EST)
From: Paula Miller Jacobson <paulaj@erols.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 208
Calories From Fat: 127
Total Fat: 14.1g
Cholesterol: 556.5mg
Sodium: 1315.6mg
Potassium: 194.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1.3g
Protein: 15.4g