Savory Sweet Potatoes; Overnight Sausage And Egg Brunch - KitchenAid KHM5TBWH2 Instructions And Recipes Manual

2 pounds sweet
potatoes (about 3
medium), scrubbed,
unpeeled, and boiled
1 ⁄ cup thinly sliced
3
green onions
⁄ teaspoon dried
1
2
marjoram leaves
Dash cayenne
pepper
1 ⁄ cup reduced-sodium
3
chicken broth
⁄ cup nonfat sour
1
2
cream

Overnight Sausage and Egg Brunch

1 pound turkey Italian
sausage links, cut
into 1 ⁄ -inch thick
4
slices
1 medium onion,
chopped
1 package (8 oz.) light
cream cheese
1 teaspoon dried
marjoram leaves
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon cayenne
4
pepper
1 cup fat-free egg
substitute
1 can (12 oz.)
evaporated skimmed
milk
9 slices French bread,
sliced diagonally
1-inch thick
1 package (16 oz.)
frozen chopped
broccoli, thawed*
1 cup shredded
reduced-fat sharp
Cheddar cheese

Savory Sweet Potatoes

Drain potatoes well; cool slightly. Cut ends from
potatoes. Slip off and discard peels.
Place potatoes, onions, marjoram, and pepper in
large bowl. Beat on Speed 1 about 10 seconds, or
until potatoes are broken up. Add broth. Beat on
Speed 3 about 30 seconds, or until smooth. Add
sour cream. Beat on Speed 1 about 20 seconds, or
until blended. Serve immediately.
Yield: 8 servings (about
Per serving: About 166 cal, 4 g pro, 36 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
Spray 13x9x2-inch baking dish with no-stick cooking
spray.
Place sausage and onion in medium nonstick skillet.
Cook over medium heat about 8 minutes, or until
sausage is no longer pink in center and onion is
tender. Set aside.
Place cream cheese, marjoram, salt, and pepper in
medium bowl. Beat on Speed 1 about 20 seconds,
or until smooth. Add egg substitute and milk. Beat
on Speed 2 about 20 seconds, or until smooth.
Layer bread in baking dish. Top with sausage
mixture, broccoli, and Cheddar cheese. Pour cream
cheese mixture evenly over top. Cover tightly.
Refrigerate at least 8 hours or overnight.
Uncover dish. Bake at 350°F for 1 hour 15 minutes,
or until knife inserted in center comes out clean.
Yield: 12 servings.
Per serving: About 264 cal, 18 g pro, 17 g carb,
14 g total fat, 5 g sat fat, 55 mg chol, 728 mg sod.
Tip: Rinse broccoli under hot water to thaw. Drain
well.
1 ⁄ cup per serving).
2
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