Mashed Sweet Potato Stuffing With Leeks And Peas Recipe

Mashed Sweet Potato Stuffing With Leeks And Peas Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
4 large: Sweet potatoes, peeled & diced
1 tbsp: Canola oil or margarine,
1/4 cup: Soy milk or skim milk,
1/8 tsp: Nutmeg to taste,
1/4 tsp: Ground ginger to taste,
Salt and freshly ground pepper to taste,
1 cup: Frozen petite green peas, thawed
2 large: Leeks, white part only, chopped and well rinsed

Directions:
From: srasheed@juno.com (Sam M Rasheed)

Preheat the oven to 375 degrees. In a large saucepan over high heat,
combine diced sweet potatoes with enough water to cover. Bring to a boil,
then reduce heat, cover, and simmer steadily until potatoes are tender,
about 15 minutes. In a medium non stick skillet over medium heat. Add oil
and leeks, cover, and cook until tender, stirring occasionally, about 6
minutes. Drain sweet potatoes and transfer to a large mixing bowl. Add milk
and mash until smooth. Add cooked lees, peas, ginger and nutmeg, and stir
gently until well mixed. Transfer mixture to a lightly oiled 11/2-quart
baking dish, or use to fill squash or large pasta shells. Bake for 20
minutes, or until heated through. Makes 8 cups.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
12, 1998, converted by MM_Buster v2.0l.


Source from luhu.jp

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