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.

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