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spatula as necessary. Transfer the
potatoes to a warm serving bowl and
sprinkle with the remaining chopped
chives. Serve immediately.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g • pro. 3g •
fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg •
calc. 42mg • fiber 2g
*Do not use nonstick cookware with the
hand mixer.
Tip: For a “lighter” everyday version, use
evaporated fat-free milk (not reconstituted) in
place of the milk and half-and-half.
Souffléd Sweet Potatoes with
Praline Topping
For easy entertaining, you may prepare the
potatoes ahead of time. Make the topping
just before putting them into the oven.
Preparation: 20 – 25 minutes, plus cooking and
baking times.
Makes 8 - 12 servings
Cooking spray
3-1/2 pounds sweet potatoes or yams,
peeled, cut in 1/2-inch slices
zest of 1 lemon, finely chopped
2tablespoons fresh lemon juice
1/2 cup brown sugar (light or dark),
firmly packed, divided
5 tablespoons butter, room
temperature, divided
1/2 cup evaporated fat-free milk
3large eggs
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
1/3 cup half-and-half
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch cayenne
2/3 cup coarsely chopped pecans
Preheat the oven to 350°F. Coat an
8-cup shallow casserole/baking dish
with cooking spray.
Place the sweet potatoes in a 3-3/4
quart saucepan and cover with cold
water by 1 inch. Bring to a boil over
high heat, reduce heat to medium and
cook until potatoes are fork tender,
about 15 to 18 minutes. Drain and
transfer to a large bowl. Add lemon zest
and juice. Mash potatoes on speed 2
until smooth, about 40 seconds. Add
half the brown sugar and 2 tablespoons
of the butter; mix until well blended,
about 40 seconds. Add the evaporated
fat-free milk; mix on speed 4 until blend-
ed, 30 seconds. Mix in the eggs one at
a time on speed 4 until smooth and
blended, 30 seconds. Add 1 teaspoon
of the salt and the pepper; mix on
speed 1 for 30 seconds.
Transfer the sweet potato mixture to the
prepared baking dish and spread even-
ly. Place the remaining butter in a 1-1/2
quart sauce pan and melt over medium
heat. Stir in the remaining brown sugar,
half-and-half, remaining salt, cinnamon,
nutmeg, and cayenne. Stir over medium
heat until sugar is dissolved. Stir in the
pecans and simmer until slightly thick-
ened. Spread this mixture over the
sweet potatoes in the casserole.
Bake the preheated 350°F oven for 25
to 30 minutes, until heated through and
lightly browned on top. Serve hot.
Nutritional information per serving (12 servings):
Calories 308 (32% from fat) • carb. 49g • pro. 5g •
fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg •
calc. 76mg • fiber 6g
Spinach & Feta Stuffed Shells
Flecks of spinach blend with feta and ricotta
cheeses to make this stuffing for jumbo
pasta shells. Use your own favorite tomato
sauce, homemade or jarred, as the topping.
Preparation: 15 – 20 minutes, plus 30 – 35
minutes baking.
Makes 6 servings (5 stuffed shells per serving)
36 jumbo pasta shells
1/2 tablespoon extra virgin olive oil
1/4 cup finely chopped onion or shallot
1clove garlic, minced
1-1/2 teaspoons basil
1-1/2 teaspoons oregano
1 package (10 ounces) frozen chopped
spinach, thawed
1 pound regular or part-skim
ricotta cheese
8 ounces feta cheese, crumbled
1/4 teaspoon freshly ground
black pepper
3 cups tomato sauce
02CU13047 HTM-9LB IB 6/30/03 3:58 PM Page 17
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