| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Indian |
Vegetables, Side dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sweet potatoes, cut into pieces and boiled |
| 2 |
tb |
Virgin or extra-virgin olive oil |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper and nutmeg |
| 1/4 |
c |
Hot skimmed milk |
| 1/2 |
c |
Pecans, chopped |
| 1/2 |
c |
Pecans, ground |
|
|
Butter |
|
|
OSTER, Maggie |
|
|
The Potato Garden |
|
|
Harmony Books. |
|
|
New York. 1993 |
INSTRUCTIONS
Drain sweet potatoes and mash with a fork, ricer or electric mixer. Add
oil, salt, pepper, nutmeg, and milk, beating until light and fluffy. Stir
in chopped pecans and shape into 8 flat round patties. Dip both sides into
ground pecans to coat. Place on a lightly oiled baking sheet and dot with
butter. Bake in a preheated 450F. oven for 20 minutes. Serve with a
mushroom gravy.
MM Format by John Hartman Indianapolis, IN 30 May 1997 Cro-Magnon@juno.com
Posted to MM-Recipes Digest V4 #150 by cro-magnon@juno.com (John M.
Hartman) on May 30, 1997
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