| 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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