| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | California | Side dishes, Low fat | 12 | Servings |
INGREDIENTS
| 6 | md | Oranges |
| 4 | lg | Sweet potatoes |
| 1 | Egg | |
| 1/2 | ts | Powdered ginger |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1 | ts | Grated lemon peel |
| 2 | tb | Chopped walnuts |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Halve oranges and scoop pulp into a bowl. Reserve pulp for another use (such as Fresh Cranberry-Orange Relish, recipe included in this cookbook). 2. Peel and slice sweet potatoes. Steam until soft (about 15 minutes). Mash in a large bowl with egg, ginger, cinnamon, nutmeg, and lemon peel. 3. Spoon puree into orange baskets, dividing equally. Set on a large baking sheet and sprinkle with chopped walnuts. Bake for 25 minutes. Note: To save time, assemble this side dish in advance and freeze before baking. There is no need to thaw the puree before baking; just add 15 minutes to baking time. Recipe By : the California Culinary Academy From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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