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Sweet Potato Puff
2 medium sweet
potatoes, cooked
and peeled
cup low-fat milk
cup sugar
2 eggs
2 tablespoons butter
Of rl'_af_afine
teaspoon nutmeg
teaspoon cinnamon
Crunchy Praline
Topping
2 tablespoons butter
or margarine, melted
cup corn flakes
¼ cup chopped
walnuts or pecans
cup h'rmly packed
brown sugar
Place potatoes in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Add milk, sugar, eggs,
2 tablespoons butter, nutmeg, and cinnamon.
Turn to Speed 4 and beat about 1 minute. Spread
mixture in greased 9-inch pie plate. Bake at 400°F
for 20 minutes, or until set. Clean bowl and
beater.
Place all Topping ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to STIR
Speed and mix about 15 seconds. Spread on hot
puff. Bake 10 minutes longer.
Yield: 6 servings (1/_cup per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
Herbed Whipped Squash
? large butternut
squash, baked
(about 3 cups
cooked)
cup butter or
margarine, melted
teaspoon dried
tarTagon leaves
teaspoon salt
teaspoon black
pepper
Scoop cooked squash out of shell and place in
mixer bowl. Attach bowl and wire whip to mixer.
Turn to Speed 4 and beat about 30 seconds. Add
all remaining ingredients. Turn to Speed 2 and
mix about 30 seconds. Turn to Speed 4 and beat
about 2 minutes,
Yield: 6 servings (1/,cup per serving).
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
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