Mashed sweet potato stuffing with leeks and peas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Sweet potatoes; peeled & diced |
| 1 | tablespoon | Canola oil or margarine |
| ¼ | cup | Soy milk or skim milk |
| ⅛ | teaspoon | Nutmeg to taste |
| ¼ | teaspoon | Ground ginger to taste |
| Salt and freshly ground pepper to taste | ||
| 1 | cup | Frozen petite green peas;thawed |
| 2 | larges | Leeks; white part only, chopped and well rinsed |
Directions
From: srasheed@... (Sam M Rasheed) Preheat the oven to 375 degrees. In a large saucepan over high heat, combine diced sweet potatoes with enough water to cover. Bring to a boil, then reduce heat, cover, and simmer steadily until potatoes are tender, about 15 minutes. In a medium non stick skillet over medium heat. Add oil and leeks, cover, and cook until tender, stirring occasionally, about 6 minutes. Drain sweet potatoes and transfer to a large mixing bowl. Add milk and mash until smooth. Add cooked lees, peas, ginger and nutmeg, and stir gently until well mixed. Transfer mixture to a lightly oiled 11/2-quart baking dish, or use to fill squash or large pasta shells. Bake for 20 minutes, or until heated through. Makes 8 cups.
Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Nov 12, 1998, converted by MM_Buster v2.0l.