| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Side dish, Holiday, Vegetables |
8 |
Servings |
INGREDIENTS
|
|
-ELAINE RADIS BGMB90B |
| 4 |
md |
Sweet potatoes; or yams about 2 lbs |
| 1 |
|
Onion |
| 6 |
|
Eggs; lightly beaten |
| 3 |
tb |
Vegetable oil |
|
|
Kosher salt; and freshly |
|
|
Ground pepper; to taste |
| 1 |
tb |
Cinnamon |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Nutmeg; freshly grated |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
Set the oven at 375 degrees. Peel the potatoes and grate them using a flat
rectangular grater with large square holes (I would use the large grate on
the FP), directly into the mixing bowl. Grate the onion as well.
Beat in the eggs, 2 T of the oil, salt and pepper. Add the cinnamon,
nutmeg, cloves, brown sugar, flour and baking powder. Pour the remaining 1
T of oil into a 8x11 baking dish. Grease the entire pan with the oil. Pour
the sweet potato into the prepared pan and bake in the preheated oven for
50 to 60 minutes or until nicely browned. Remove from the oven, slice into
serving-size pieces and cover with foil when ready to transport. Or serve
immediately.
Source: THE BOSTON GLOBE; November, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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