Yield: 4 servings
|2 larges||Sweet potatoes (about 1 Pound)|
|3 cups||Chicken broth|
|¼ pounds||Low fat ricotta cheese|
|¼ teaspoon||Freshly ground black pepper|
|1 tablespoon||Fresh lemon juice|
Pierce the potatoes with the times of a fork on the top and bottom. Place them on a paper towel at least 1 inch apart in the microwave oven and cook on HIGH for 8 to 10 minutes, or until tender. Let stand 5 minutes. Peel the potatoes and cut each into eight pieces. Place them in the bowl of the food processor and pulse on and off six to eight times, until pureed.
Combine pureed potato with remaining ingredients in a 2 quart microwaveable casserole and stir until the mixture is smooth. Microwave on HIGH for 6 to 8 minutes, or until heated through. Serve with a tasty bread.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 28, 1998