Sweet Potato Souffle With Cranberries

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Frugal03	8	Servings

INGREDIENTS

6		Sweet potatoes, see * Note
1/2	t	Salt
2	T	Butter
1		Egg, beaten
1/2	c	Raisins
3	T	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 -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-03-1995  Recipe by:
Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 601 Calories From Fat: 76 Total Fat: 8.6g Cholesterol: 41.1mg Sodium: 164.1mg Potassium: 172.9mg Carbohydrates: 130.7g Fiber: 10.1g Sugar: 6.6g Protein: 1.3g