Sweet potato souffle with cranberries
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet potatoes; see * Note |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter |
| 1 | Egg; beaten | |
| ½ | cup | Raisins |
| 3 | tablespoons | Grated orange rind |
| ¼ | cup | Whipping cream or half-and-half |
| 1 | pinch | Freshly-grated nutmeg |
| 2 | cups | Fresh cranberries; ground |
| 1 | cup | Miniature marshmallows |
Directions
* Note: I like the darker potatoes, usually mis-named "yams" in our supermarkets.
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 marshmallows, and whip until light. Place in a baking dish and top with the marshmallows. Bake at 375 degrees for 10 minutes or until the marshmallows brown and the dish is hot. This recipe serves 8.
Comments: This is simply a fancy way of serving sweet potatoes.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 11-20-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-03-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.