KitchenAid 400 manual Sweet Potato Puff, Herbed Whipped Squash, Crunchy Praline Topping

Sweet Potato Puff

2medium sweet potatoes, cooked and peeled

1⁄2 cup (120 ml) low-fat milk

1⁄3 cup (80 ml) sugar

2 eggs

2tablespoons (30 ml) butter or margarine

1⁄2 teaspoon (2 ml) nutmeg

1⁄2 teaspoon (2 ml) cinnamon

Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about

30 seconds. Add milk, sugar, eggs, 2 tablespoons

(30 ml) butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9-inch (23-cm) pie plate. Bake at 400°F (204°C) for 20 minutes, or until set. Clean bowl and beater.

Place all Topping ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer.

Yield: 6 servings (1⁄2 cup [120 ml] per serving).

Crunchy Praline Topping

2tablespoons (30 ml) butter or margarine, melted

3⁄4 cup (175 ml) corn flakes

1⁄4 cup (60 ml) chopped walnuts or pecans

1⁄4 cup (60 ml) firmly packed brown sugar

Per serving: About 268 cal, 6 g pro, 35 g carb, 12 g fat, 2 mg chol, 176 mg sod.

Herbed Whipped Squash

1large butternut squash, baked (about 3 cups [710 ml] cooked)

1⁄4 cup (60 ml) butter or margarine, melted

1⁄2 teaspoon (2 ml) dried tarragon leaves

1⁄8 teaspoon (.5 ml) salt

1⁄8 teaspoon (.5 ml) black pepper

Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes.

Yield: 6 servings (1⁄2 cup (120 ml) per serving).

Per serving: About 107 cal, 1 g pro, 11 g carb, 7 g fat, 0 mg chol, 137 mg sod.

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