KitchenAid KCO1005 manual Twice-Baked Sweet Potatoes, Cranberry Cornbread

SIDE DISHES

Twice-Baked Sweet Potatoes

2large (about 8 oz. Prick potatoes 6 to 8 times. Place on grill in broil

each) dark orange	pan. Bake with oven rack in down position in lower
sweet potatoes	slots of oven (Position D on page 8) at 375°F for 50
(yams)
	to 60 minutes, or until soft and sharp knife inserted
2 tablespoons brown
	in potato meets no resistance.
sugar

1⁄4 teaspoon ground cinnamon

1tablespoon butter or margarine, softened

1⁄8 teaspoon salt

2tablespoons chopped pecans

Cut potatoes in half; carefully scoop out flesh into small bowl, leaving 1⁄4 inch around edges of skin. Add brown sugar, cinnamon, butter, and salt to bowl. Using a fork, mix well. Spoon mixture into potato skins. Sprinkle with pecans. Place on grill in broil pan. Bake an additional 10 minutes, or until thoroughly heated.

Yield: 4 servings (1⁄2 potato per serving).

Per Serving: About 190 cal, 2 g pro, 33 g carb,

6 g total fat, 2 g sat fat, 10 mg chol, 85 mg sod.

Cranberry Cornbread

1 1⁄4 cups all-purpose flour

3⁄4 cup cornmeal

1-2 tablespoons finely chopped fresh sage leaves, if desired

1tablespoon baking powder

1tablespoon sugar 1⁄2 teaspoon salt

1⁄2 cup dried cranberries, coarsely chopped

2 eggs

1⁄2 cup sour cream

3⁄4 cup milk

1⁄4 cup butter or margarine, melted

In medium bowl, combine flour, cornmeal, sage, if desired, baking powder, sugar, and salt. Stir in cranberries. In mixer bowl, place eggs, sour cream, and milk. With mixer, mix at low speed until blended. Add flour mixture and butter. Mix at low speed until blended.

Pour into greased 8 x 8 x 2-inch baking pan. Bake with oven rack in down position in lower slots of oven (Position D on page 8) at 375°F for 18 to

22 minutes, or until golden brown and pick inserted in center comes out clean.

Yield: 9 to 12 servings.

Per Serving: About 230 cal, 5 g pro, 31 g carb,

10 g total fat, 5 g sat fat, 70 mg chol, 330 mg sod.

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