SWEET POTATO MOUSSELINE |
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There are many ways to serve sweet potato, this recipe is my favorite. Serves 6 to 8 |
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| 4 medium | Sweet potatoes | 4 medium | |
| 1/2 tsp | Grated nutmeg | 2 mL | |
| dash | Ground cloves | dash | |
| 3/4 tsp | Salt | 4 mL | |
| 1/4 cup | Sugar | 50 mL | |
| 2 tbsp | Butter | 25 mL | |
| 1 | Well beaten egg | 1 | |
| 1/4 cup | Cream | 50 mL | |
| 1 tbsp | Grated orange rind | 15 mL | |
| 1/2 tsp | Grated lemon rind | 2 mL | |
| 2 tbsp | Light brown sugar | 25 mL | |
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Cook the unpeeled whole sweet potatoes in boiling water to cover for 20 to 30 minutes, until tender. Slip off the skins and mash until smooth. Add 1 tbsp [15 mL] butter, and remainder of ingredients except brown sugar. Beat until fluffy. Turn the mixture into a buttered casserole. Melt 1 tbsp [15 mL] butter and brush on top. Sprinkle with brown sugar. Bake in 450°F (230°C) oven for 35 minutes or until brown.. |
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