| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Ovo-lacto, Side dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 6 |
|
Sweet potatoes, about 2 lbs |
| 2 |
|
Eggs |
| 2 |
T |
Barley malt syrup |
| 2 |
T |
Margarine or butter, melted |
|
pn |
Salt |
| 1 |
t |
Cinnamon |
| 1 |
c |
Orange juice |
| 2 |
T |
Honey |
| 1/2 |
c |
Pecan halves |
INSTRUCTIONS
Preheat oven to 425 deg. Bake sweet potatoes until tender, about 45 to
60 minutes. Remove and discard skin. Reduce oven temperature to 375
deg. Mash potatoes and beat in eggs, syrup, one tablespoon margarine,
salt and cinnamon. Add enough orange juice to moisten and make fluffy.
Spoon into a 1 1/2 quart baking dish and drizzle with honey and
remaining one tablespoon margarine. Sprinkle with pecans and bake for
20 minutes. Serve warm. Per serving: 179 cal; 3 g prot; 168 mg sod; 18
g carb; 12 g fat; 71 mg chol; 25 mg calcium Source: Vegetarian
Gourmet, Winter 93/MM by DEEANNE From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”