| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Home cookin |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Sweet potatoes (about 1 Pound) |
| 3 |
c |
Chicken broth |
| 1/4 |
lb |
Low fat ricotta cheese |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Pierce the potatoes with the times of a fork on the top and bottom. Place
them on a paper towel at least 1 inch apart in the microwave oven and cook
on HIGH for 8 to 10 minutes, or until tender. Let stand 5 minutes. Peel the
potatoes and cut each into eight pieces. Place them in the bowl of the
food processor and pulse on and off six to eight times, until pureed.
Combine pureed potato with remaining ingredients in a 2 quart microwaveable
casserole and stir until the mixture is smooth. Microwave on HIGH for 6 to
8 minutes, or until heated through. Serve with a tasty bread.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug
28, 1998
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