Sweet Potato Whip
Yield
16 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
sweet potatoes, or yams
pricked all over with a fork |
|
| ½ | cup |
yogurt, plain
nonfat |
|
| 4 | cups |
chicken broth
substiture, defatted |
|
| 2 ¼ | pounds |
carrots
|
|
| ¼ | teaspoon |
cinnamon
or mace, to taste |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
sweet potatoes, or yams
pricked all over with a fork |
|
| 118 | ml |
yogurt, plain
nonfat |
|
| 946 | ml |
chicken broth
substiture, defatted |
|
| 1 | kg |
carrots
|
|
| 1.3 | ml |
cinnamon
or mace, to taste |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Bake the sweet potatoes at 375 for 1.25 hrs or until soft.
Let them cool to room temperature.
Cook the carrots in the broth until tender 20 to 25 minutes Reserve ½ cup of broth. Scoop out the inside of the cooled potatoes into a large bowl. Add the carrots, ½ cup of broth, yogurt and cinnamon. Mash together and then put ½ in a food processor then do the other half. Mix together. Put in the oven for 15 minutes at 375 before serving. COMMENTS: The carrots help alleviate the sweetness of the potatoes. The food processor is not necessary if you have a good potato masher and the carrots are tender enough. This was a great dish to prepare the night before. Except that before serving you would need to put it in the oven for 30 minutes instead of 15 minutes.
