KitchenAid KV25G0XER Instructions Manual page 21

2 medium sweet
potatoes, cooked
and peeled
1 ⁄ cup low-fat milk
2
⁄ cup sugar
1
3
2 eggs
2 tablespoons butter
or margarine
1 ⁄ teaspoon nutmeg
2
1 ⁄ teaspoon cinnamon
2
Crunchy Praline
Topping
2 tablespoons butter
or margarine, melted
3 ⁄ cup corn flakes
4
1 ⁄ cup chopped
4
walnuts or pecans
1 ⁄ cup firmly packed
4
brown sugar
1 large butternut
squash, baked
(about 3 cups
cooked)
1 ⁄ cup butter or
4
margarine, melted
1 ⁄ teaspoon dried
2
tarragon leaves
1 ⁄ teaspoon salt
8
1 ⁄ teaspoon black
8
pepper
Sweet Potato Puff
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 tablespoons butter, nutmeg, and cinnamon.
Turn to Speed 4 and beat about 1 minute. Spread
mixture in greased 9-inch pie plate. Bake at 400°F
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 (
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
Herbed Whipped Squash
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 (
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
1 ⁄ cup per serving).
2
1 ⁄ cup per serving).
2
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