| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
New, Vegtime5 |
8 |
servings |
INGREDIENTS
| 8 |
|
Sweet potatoes; washed & not peeled |
| 1 |
ts |
Salt |
| 2 |
tb |
Butter; or margarine |
| 3 |
tb |
Honey; or maple syrup |
| 1 |
ts |
Grated orange rind |
| 1/2 |
ts |
White pepper |
| 1/4 |
ts |
Mace |
| 1/2 |
ts |
Cinnamon |
| 3 |
tb |
Brown sugar |
INSTRUCTIONS
Pierce potatoes and bake in 400 degree oven until soft, about 1 hour
and 15 minutes. Remove from oven. Let rest on racks until cool enough
to handle.
Cut in half. Scrape out potato flesh into large bowl. Puree in
batches in food processor or put through food mill. Pour puree into
bowl. Add salt, butter, honey or maple syrup, orange rind, white
pepper and mace. Beat with electric mixer.
Transfer to lightly oiled ovenproof casserole. Cover top with plastic
wrap lightly sprayed with vegetable oil on one side, oiled side down.
Refrigerate until ready for cooking.
To heat: Remove from refrigerator and bring to room temp, about 2
hours. Preheat oven to 350 degrees. Remove plastic wrap from
casserole. Mix cinnamon and brown sugar together with fork, breaking
up lumps. Pur in sieve; shake mixture over top of casserole. Bake
until hot, about 30 minutes. Makes 8 servings. 3 grams of fat per
serving. |
Recipe by: November 1996 Vegetarian Times
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