| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Sweet potatoes; peeled & diced |
| 1 |
tb |
Canola oil or margarine |
| 1/4 |
c |
Soy milk or skim milk |
| 1/8 |
ts |
Nutmeg to taste |
| 1/4 |
ts |
Ground ginger to taste |
|
|
Salt and freshly ground pepper to taste |
| 1 |
c |
Frozen petite green peas;thawed |
| 2 |
lg |
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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