Duchess Sweet Potatoes (Recipe)

[Guest guest]

Duchess Sweet Potatoes

 

Ingredients:

1-1/2 cups cooked and mashed sweet potatoes

2 Tbs. light cream or milk

2 Tbs. butter or margarine

1 egg

1/2 tsp. cumin or allspice

1 dash salt and pepper

2 Tbs. butter or margarine, melted

 

Preparations:

In a large mixing bowl, combine cooked warm sweet potatoes, cream or

milk, two tablespoons butter or margarine, egg, cumin or allspice, salt

and pepper. Mash with a potato masher or beat with an electric mixer on

low speed until smooth.

Line a baking sheet with plastic wrap. Using a gallon-size plastic

zippered storage bag, pipe potato mixture into six mounds onto baking

sheet. Freeze for about 45 minutes or until firm. Remove potato mounds

from baking sheet and transfer to a plastic zippered freezer bag,

removing all air from bag as you're sealing it. Freeze.

To serve, place frozen potato mounds on a greased baking sheet. Brush

with two tablespoons melted butter or margarine. Bake, uncovered in a

375-degree oven for 20 to 25 minutes or until heated through.

 

* Note: Other vegetables can be substituted for the sweet potatoes.

Season as appropriate for the specific vegetable. Try vegetables such as

russet potatoes, pumpkin or carrots.

 

Piping Potatoes

To pipe the potatoes, cut a diagonal slit one inch from the point of

corner of bag. Carefully spoon the potato mixture into bag. Squeeze the

air out of bag as you seal. To pipe the mixture, hold the filled bag

perpendicular to the baking sheet, then force the potato mixture through

the tip by squeezing the end of the bag with your writing hand and

supporting the bag with your other hand.

 

Yield: 6 servings

 

Lori

[Guest guest]

Lori,

 

Thank you so much for sharing this recipe. I'm having a completely

vegetarian Thanksgiving this year. We WERE going to have mashed sweet

potatoes as a side dish. However, I will now debut your Duchess Sweet

Potatoes instead!

 

karen