Sweet Potato Puff
2medium sweet potatoes, cooked and peeled
1⁄2 cup (125 mL) low- fat milk
1⁄3 cup (75 mL) sugar
2eggs
2tbs (25 mL) butter or margarine
1⁄2 tsp (2 mL) nutmeg
1⁄2 tsp (2 mL) cinnamon
Crunchy Praline Topping
2tbs (25 mL) butter or margarine, melted
3⁄4 cup (175 mL) corn flakes
1⁄4 cup (50 mL) chopped walnuts or pecans
1⁄4 cup (50 mL) firmly packed brown sugar
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 tbs (25 mL) butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9" (23 cm) pie plate. Bake at 400°F (200°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 [125 mL] per serving).
Per serving: About 268 cal, 6 g protein, 35 g carb, 12 g fat, 2 mg chol, 176 mg sodium.
Herbed Whipped Squash
1large butternut squash, baked (about 3 cups [750 mL] cooked)
1⁄4 cup (50 mL) butter or margarine, melted
1⁄2 tsp (2 mL) dried tarragon leaves
1⁄8 tsp (1⁄2 mL) salt
1⁄8 tsp (1⁄2 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 (125 mL) per serving).
Per serving: About 107 cal, 1 g protein, 11 g carb, 7 g fat, 0 mg chol, 137 mg sodium.
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