INGREDIENTS

INSTRUCTIONS

Bake the sweet potatoes at 375 for 1.25 hrs or until soft. Let them cool to
room temperature.
Cook the carrots in the broth until tender 20 to 25 minutes Reserve 1/2 c
of broth.
Scoop out the inside of the cooled potatoes into a large bowl add the
carrots, 1/2 c of broth, yogurt and cinnamon.
Mash together and then put 1/2 in a food processor then do the other half.
Mix together.
Put in the oven for 15 minutes at 375 before serving.
COMMENTS: The carrots help alleviate the sweetness of the potatoes.
The food processor is not necessary if you have a good potato masher and
the  carrots are tender enough.
This was a great dish to prepare the night before.  Except that before
serving you would need to put it in the oven for 30 minutes instead of 15
minutes.
Reposted by Allison Kinkead <sasank@unx.sas.com> to the Fatfree Digest
[Volume 16 Issue 3] Mar. 7, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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