| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Diced peeled sweet potato |
| 4 |
c |
2% low-fat milk |
| 2 1/4 |
c |
Diced peeled Rome apple |
| 1 |
ts |
Salt |
| 1 |
ts |
Grated orange rind |
| 1 |
|
Cinnamon stick, (3-inch) |
| 2 |
tb |
Maple syrup |
| 1 |
ts |
Ground ginger |
| 1 |
ds |
Ground nutmeg |
INSTRUCTIONS
Combine the first 6 ingredients in a large saucepan; bring to a boil, and
cook 20 minutes or until the sweet potato is very tender. Strain the
mixture through a colander into a bowl, reserving l/2 cup liquid. Discard
cinnamon stick.
Place sweet potato mixture, reserved 1/2 cup liquid, maple syrup, ginger,
and nutmeg in a food processor, and process until smooth. Yield: 8 servings
(serving size: 3/4 cup).
CALORIES 201 (8% from fat); PROTEIN 4.3g; FAT 1.7g (sat 0 8g, mono 0.4g,
poly 0.3g): CARB 43.3g FIBER 4.8g; CHOL 5mg IRON0.9mg SODIUM 341mg CALC
109mg
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 128 Posted to
MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on May 13, 1997
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