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Recipe of the Month
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INGREDIENTS:
5 sweet potatoes
3 tablespoons butter
1/2 teaspoon salt
1 tablespoon brown sugar
1 tsp. cinnamon
1/4 tsp. Ground cloves
1/4 cup eggnog
marshmallow ice cream topping
1/2 cup small pecan pieces
5 sweet potatoes
3 tablespoons butter
1/2 teaspoon salt
1 tablespoon brown sugar
1 tsp. cinnamon
1/4 tsp. Ground cloves
1/4 cup eggnog
marshmallow ice cream topping
1/2 cup small pecan pieces
DIRECTIONS:
1. Pierce the sweet potatoes in several places with a fork to vent steam, then cook on high in microwave for 4-6 minutes. Test for doneness by sticking a fork through the potatoes. It should pass through very easily. If very large potatoes are used, they may need a little more time to get done through.
2. Strip off the peelings using the tines of a fork, place sweet potatoes in bowl, drop in butter, stir to melt butter. Add salt, brown sugar, cinnamon and cloves, then mash, adding a little eggnog as you go until the potatoes reach a smooth, creamy--but not too thin--consistency.
3. Put the mashed sweet potatoes into a covered baking dish and bake at 375 for 15 minutes. Remove from oven, drop about 3/4 to 1 cup of marshmallow topping by spoonfuls on top of the potatoes. Bake for another 5 minutes. Remove from oven, sprinkle with pecan pieces and serve.
1. Pierce the sweet potatoes in several places with a fork to vent steam, then cook on high in microwave for 4-6 minutes. Test for doneness by sticking a fork through the potatoes. It should pass through very easily. If very large potatoes are used, they may need a little more time to get done through.
2. Strip off the peelings using the tines of a fork, place sweet potatoes in bowl, drop in butter, stir to melt butter. Add salt, brown sugar, cinnamon and cloves, then mash, adding a little eggnog as you go until the potatoes reach a smooth, creamy--but not too thin--consistency.
3. Put the mashed sweet potatoes into a covered baking dish and bake at 375 for 15 minutes. Remove from oven, drop about 3/4 to 1 cup of marshmallow topping by spoonfuls on top of the potatoes. Bake for another 5 minutes. Remove from oven, sprinkle with pecan pieces and serve.
Copyright 2008 4G Company, Bentonville, AR
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Email us at webmaster@recipesdietsandmore.com
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