| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Emlive06 |
48 |
servings |
INGREDIENTS
| 2 |
|
Recipes Basic Pie Crust |
| 2 |
tb |
Flour |
| 3 |
lb |
Sweet potatoes |
| 2 |
tb |
Vegetable oil |
|
|
Salt; to taste |
| 4 |
|
Eggs |
| 2 |
c |
Heavy cream |
| 1/2 |
c |
Steen's 100 percent Pure Cane Syrup |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Fresh-grated nutmeg |
INSTRUCTIONS
Preheat the oven to 400 degrees. Lightly dust a work surface with the
flour. Roll out the dough the size of a large pan and about 1/4-inch thick.
Carefully fold the dough into fourths and place on the pan. Form the crust
to fit the pan. Crimping the edges. In a mixing bowl, toss the sweet
potatoes with salt and vegetable oil. Roast the sweet potatoes for 1 hour,
or until the potatoes are tender. Remove from the oven and cool. Remove the
skin from each potato. Place the potatoes in a mixing bowl and mash the
potatoes until smooth. Stir in the eggs, cream, cane syrup, cinnamon and
nutmeg. Spread the sweet potato mixture over the pie crust. Bake the bars
for 25 to 30 minutes, or until the bars are set. Remove from the oven and
cool. This recipe yields 4 dozen bars.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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