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Sweet Potato and Cranberry Quiche


Sweet potatoes, carrots and cranberries in cream cheese quiche -- This recipe has become a real holiday favorite in our family. It is sweeter than most quiches, but not as sweet as most pies, and can be eaten either as a side dish, or as dessert.













Trans-fat Free, Good source of fiber


½ pound sweet potatoes, or yams
½ pound carrots
½ pound cranberries
cup sugar
½ cup milk
4 large eggs
½ pound cream cheese
1 dash nutmeg
1 dash salt
1 each pie shell (9 inch)
prebaked (about 11 inches)


Start some salted water boiling.

Preheat oven to 375℉ (190℃).

Peel and grate the sweet potatoes.

Grate carrots. Put these vegetables into an empty saucepan.

Pour the boiling water over the saucepan full of vegetables and bring to a boil.

Cook five minutes; drain.

Wash cranberries and pick out the ones that are soft or blemished.

Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally.

Remove the lid and cook for five minutes more, stirring almost constantly.

Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly.

Beat together the milk, eggs, cream cheese, a little nutmeg and a dash of salt.

Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell.

Bake at 375℉ (190℃). for 40 minutes or until the top is golden and firm.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 33748% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 258mg 11%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 215% Vitamin C 18%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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