Sweet potato souffle #1

Yield: 8 Servings

Measure Ingredient
6 mediums Sweet potatoes (I like the darker potatoes; usually misnamed "yams")
½ teaspoon Salt
2 tablespoons Butter
1 Egg; beaten
½ cup Raisins
3 tablespoons Grated orange rind
¼ cup Whipping cream or Half-&-Half
1 pinch Freshly grated nutmeg
1 cup Miniature marshmallows

This is simply a fancy way of serving sweet potatoes. In the North we eat sweet potatoes only during the winter holidays, but in the South this dish is on the table at every Sunday supper. We would be wise in the North to put a wider variety of vegetables on the table regularly, and the South can teach us how to do it. This one can be served very often.

Boil the potatoes with the skins on until tender. Peel, and run the vegetables through a potato ricer into an electric mixing bowl. Add the remaining ingredients, except the optional marshmallows, and whip until light. I use my KitchenAid for this and the potatoes are absolutely fluffy! Place in a baking dish and top with the marshmallows. Bake at 375ø for 10 minutes or until the marshmallows brown and the dish is hot.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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