| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bobbie not, Cheesecakes, Cream chees, Desserts |
10 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Graham cracker crumbs |
| 1/3 |
c |
Butter or margarine; melted |
| 2 |
|
Envelopes unflavored gelatin |
| 1/2 |
c |
Cold water |
| 3 |
|
Eggs; separated |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Milk |
| 16 |
oz |
Cream cheese; softened |
| 1 1/4 |
c |
Sweet potatoes; cooked/mashed |
| 1 |
c |
Whipping cream; whipped |
| 1/2 |
ts |
Vanilla extract |
|
|
Additional whipped cream; (optinal) |
|
|
Mandarin orange slices; (optinal) |
INSTRUCTIONS
Combine graham cracker crumbs and butter, mixing well. Press into bottom
and 1 1/2 inches up sides ofa 9 inch springform pan; chill. Soften gelatin
in cold water in top of a double boiler; stir in egg yolks, sugar, salt and
milk. Place over water, and bring water to a boil. Reduce heat; then cook,
stirring constantly, until slightly thickened. Add cream cheese and sweet
potatoes. Pour mixture into container of electric blender or food
processor; blend until smooth. Beat egg whites (at room temperature) until
stiff but not dry. Fold egg whites, whipped cream, and vanilla into sweet
potato mixture; spoon into prepared pan. Chill until set. Garnish with
dollops of whipped cream and orange slices, if desired. Yield: about 10
servings. Submitted to magazine by Gail Weeks, Moultrie, Georgia MC
formatting by bobbi744@acd.net ICQ #12099523
Recipe by: Southern Living Magazine, October 1981, p. 186
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May
13, 1998
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