Sweet Potato Souffle with Cranberries

8 servings

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Sweet Potato Souffle with Cranberries Ingredients

6 md Sweet potatoes; see * Note	3 tb Grated orange rind
1/2 ts Salt	1/4 c Whipping cream or
2 tb Butter	1 pn Freshly-grated nutmeg
1 Egg; beaten	2 c Fresh cranberries; ground
1/2 c Raisins	1 c Miniature marshmallows

Instructions for Sweet Potato Souffle with Cranberries

* Note: I like the darker potatoes, usually mis-named "yams" in our supermarkets. Boil the potatoes with the skins on until tender. Peel, and run the vegetables through a potato ricer into an electric mixing bowl. Add the remaining ingredients, except the marshmallows, and whip until light. Place in a baking dish and top with the marshmallows. Bake at 375 degrees for 10 minutes or until the marshmallows brown and the dish is hot. This recipe serves 8. Comments: This is simply a fancy way of serving sweet potatoes. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 11-20-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-03-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized