Date: Mon, 06 Mar 95 18:28:08 EST
From: Allison Kinkead (email@example.com)
) From: " GRIFFIN-J at PRI_PENSION 1995/03/06 13:37" (firstname.lastname@example.org)
) Subject: SWEET POTATO RECIPE
) In one of the newsletters someone asked about a sweet potato
) recipe. Here is one that I did this past Sunday that was
) very good.
) Sweet Potato Whip
) 12 Sweet potatoes (pricked all over with a fork)
) 1/2 c nonfat plain yogurt
) 4 c vegetarian chicken broth
) 2.25 lbs of carrots
) cinnamon or mace to taste (1/4 tsp)
) salt and pepper to taste (optional)
) Bake the sweet potatoes at 375 for 1.25 hrs or until
) soft. Let them cool to room temperature.
) Cook the carrots in the broth until tender 20 to 25 minutes
) Reserve 1/2 c of broth.
) Scoop out the inside of the cooled potatoes into a large
) bowl add the carrots, 1/2 c of broth, yogurt and cinnamon.
) Mash together and then put 1/2 in a food processor then do
) the other half. Mix together.
) Put in the oven for 15 minutes at 375 before serving.
) The carrots help alleviate the sweetness of the potatoes.
) The food processor is not necessary if you have a good
) potato masher and the carrots are tender enough.
) This was a great dish to prepare the night before. Except
) that before serving you would need to put it in the oven for
) 30 minutes instead of 15 minutes.