| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Frugal03 | 8 | servings | |
INGREDIENTS
| 6 | md | Sweet potatoes; see * Note |
| 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-and-half |
| 1 | pn | Freshly-grated nutmeg |
| 2 | c | Fresh cranberries; ground |
| 1 | c | Miniature marshmallows |
INSTRUCTIONS
* Note: I like the darker potatoes, usually mis-named "yams" in our supermarkets. 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 marshmallows, and whip until light. Place in a baking dish and top with the marshmallows. Bake at 375 degrees for 10 minutes or until the marshmallows brown and the dish is hot. This recipe serves 8. Comments: This is simply a fancy way of serving sweet potatoes. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 11-20-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 10-03-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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