Sweet potato whip

10 servings

Ingredients

Quantity Ingredient
12 Sweet potatoes, pricked all over with a fork
4 cups Defatted chicken broth
2½ pounds Carrots, peeled and cut into 1/2\" rounds
½ cup Nonfat plain yogurt
2 tablespoons Unsalted butter
½ teaspoon Ground mace
Salt to taste
Freshly ground black pepper to taste

Directions

Be sure the carrots are very tender. When pureeing them, leave a bit of texture for a better consistency.

1. Preheat oven to 375'F. Bake potatoes in center of oven for 1¼ hours or until tender. Cool to room temperature.

2. Place chicken broth in a pan and bring to a simmer. Add carrots, cover and cook 15-20 minutes or until very tender. Drain, reserving ½ cup broth. (The rest of the broth can be cooled, then frozen for another use.)

3. Halve cooled potatoes; scoop out insides. Add to carrots along with ½ cup broth and remaining ingredients; mix. Place half of mixture in bowl of food processor; process until almost smooth.

Repeat with remaining half.

4. To serve, reheat in top of a double boiler or in a covered ovenproof serving dish in a 350'F. oven for 15 minutes.

Per serving: 214 calories, 3 grams fat, 7 milligrams cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 11-23-94

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