INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, combine cooked warm sweet potatoes, cream or milk,
two tablespoons butter or margarine, egg, cumin or allspice, salt and
pepper. Mash with a potato masher or beat with an electric mixer on low
speed until smooth. Line a baking sheet with plastic wrap. Using a
gallon-size plastic zippered storage bag, pipe potato mixture into six
mounds onto baking sheet. Freeze about 45 minutes or until firm. Remove
potato mounds from baking sheet and transfer to a plastic zippered freezer
bag, removing all air from bag as sealing close. Freeze. To serve, place
frozen potato mounds on a greased baking sheet. Brush with two tablespoons
melted butter or margarine. Bake, uncovered in a 375 degree oven for 20 to
25 minutes or until heated through. Serves 6.
Comments: Other vegetables can be substituted for the sweet potatoes.
Season as appropriate for the specific vegetable. Try vegetables such as
russet potatoes, pumpkin or carrots. Plastic Zippered Bag Tips: Filling
plastic zippered bag and piping the potatoes -- cut a diagonal slit one
inch from the point of corner of bag. Carefully spoon the potato mixture
into bag. Squeeze the air out of bag as you seal. To pipe the mixture, hold
the filled bag perpendicular to the baking sheet. Then force the potato
mixture through the tip by squeezing the end of the bag with your writing
hand and supporting the bag with your other hand.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 160
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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