Sweet potato bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sweet potatoes or yams |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Ground allspice |
| ¼ | teaspoon | Cayenne (more to taste) |
| ¼ | teaspoon | Salt |
| ½ | cup | Coconut milk (or whole milk) |
| 2 | Eggs, beaten | |
Directions
1. Preheat oven to 375øF. Roast sweet potatoes on a baking sheet for 30-45 minutes, or until soft. Cool slightly, then peel.
2. Mash sweet potatoes to a smooth puree with the sugar. Season with allspice, cayenne and salt. Can be prepared to this point up to 2 days in advance; refrigerate. Bring to room temperature before proceeding.
3. Preheat oven to 375øF. Stir the milk and eggs into the sweet potatoes, blending well. Scrape the mixture into a 4-cup souffl‚ dish or a 9-inch square baking dish and bake until set, about 30 minutes.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95