| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
American |
Vegetable |
8 |
Servings |
INGREDIENTS
| 6 |
md |
Sweet potatoes (I like the darker potatoes; usually misnamed "yams") |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Raisins |
| 3 |
tb |
Grated orange rind |
| 1/4 |
c |
Whipping cream or Half-&-Half |
| 1 |
pn |
Freshly grated nutmeg |
| 1 |
c |
Miniature marshmallows |
INSTRUCTIONS
This is simply a fancy way of serving sweet potatoes. In the North we eat
sweet potatoes only during the winter holidays, but in the South this dish
is on the table at every Sunday supper. We would be wise in the North to
put a wider variety of vegetables on the table regularly, and the South can
teach us how to do it. This one can be served very often.
Boil the potatoes with the skins on until tender. Peel, and run the
vegetables through a potato ricer into an electric mixing bowl. Add the
remaining ingredients, except the optional marshmallows, and whip until
light. I use my KitchenAid for this and the potatoes are absolutely fluffy!
Place in a baking dish and top with the marshmallows. Bake at 375° for 10
minutes or until the marshmallows brown and the dish is hot.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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