| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Sweet potatoes, peeled & |
|
|
diced |
| 1 |
T |
Canola oil or margarine |
| 1/4 |
c |
Soy milk or skim milk |
| 1/8 |
t |
Nutmeg to taste |
| 1/4 |
t |
Ground ginger to taste |
|
|
Salt and freshly ground |
|
|
pepper to taste |
| 1 |
c |
Frozen petite green |
|
|
peasthawed |
| 2 |
|
Leeks, white part only |
|
|
chopped and well rinsed |
INSTRUCTIONS
From: srasheed@juno.com (Sam M Rasheed) Preheat the oven to 375
degrees. In a large saucepan over high heat, combine diced sweet
potatoes with enough water to cover. Bring to a boil, then reduce
heat, cover, and simmer steadily until potatoes are tender, about 15
minutes. In a medium non stick skillet over medium heat. Add oil and
leeks, cover, and cook until tender, stirring occasionally, about 6
minutes. Drain sweet potatoes and transfer to a large mixing bowl. Add
milk and mash until smooth. Add cooked lees, peas, ginger and nutmeg,
and stir gently until well mixed. Transfer mixture to a lightly oiled
11/2-quart baking dish, or use to fill squash or large pasta shells.
Bake for 20 minutes, or until heated through. Makes 8 cups. Posted to
JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov 12,
1998, converted by MM_Buster v2.0l.
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”