| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Norma wrenn |
| 4 |
md |
Sweet potatoes; 3 lbs |
| 4 |
tb |
Buttermilk-based substitute |
| 1/8 |
ts |
Salt |
| 1 |
md |
Orange; juice of |
| 1 |
ts |
Lemon peel; grated |
|
|
Several tsps. brown sugar optional |
INSTRUCTIONS
Preheat the oven to 400 degrees. Cook until fork-tender, about 1-1/4 hours.
Or microwave for about 14 minutes. When cool, scoop out the pulp into a
mixing bowl. Beat with a hand mixer, adding the buttermilk substitute, salt
and orange juice, until smooth. Then beat in the peel. Turn into a buttered
baking dish. Set aside (or cover and refrigerate til ready to reheat and
serve. To reheat, microwave on high, covered with plastic wrap, for 4
minutes. Or bake at 350 degrees for about 20 minutes. (For a sweeter dish,
sprinkle with brown sugar, then run under the broiler to melt.) Adapted for
MM from unknown source.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 3,
1998
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