| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
10 |
To 12 |
INGREDIENTS
| 7 |
|
Medium-sized Sweet Potatoes; (about 2-1/4 lb.) |
| 3 |
|
Granny Smith apples; peeled, cored, and quartered |
| 2 |
lg |
Eggs |
| 1/3 |
c |
Half-and-Half or Light Cream |
| 1/4 |
c |
Scallions or Green Onions; thinly sliced |
| 3 |
tb |
Butter or Margarine; melted |
| 2 |
tb |
Brown Sugar; firmly packed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Red Pepper |
| 2 |
tb |
Parmesan Cheese; grated |
INSTRUCTIONS
Peel sweet potatoes, making sure to cut off the woody portions and trim the
ends. Quarter the peeled sweet potatoes.
To cook the sweet potatoes and apples, place the pieces in a large pot and
cover with boiling water. Return the water to a boil over high heat, then
reduce the temperature setting to low and continue to cool for 10 to 15
minutes, until tender. Drain well.
In a large mixing bowl, combine sweet potatoes and apples. Beat with an
electric mixer on low speed until mashed.
Add the eggs, half-and-half, green onions, melted butter or margarine,
brown sugar, salt, and red pepper. Beat again until well combined.
Turn the mixture into a well greased 2-quart soufflé dish or casserole. (At
this point, you may refrigerate the side dish, covered, for up to 3 days
before serving.)
To serve, bake, uncovered, in a 325- F degree oven for about 1 hour or
until heated through. Sprinkle with Parmesan cheese just prior to serving.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 3, 1999, converted by MM_Buster v2.0l.
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