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Savory Sweet Potato & Carrot Bake
Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is
particularly good with turkey, pork or game dishes.
Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table-
spoon melted butter.
Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl
under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve.
Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter
in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg
white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process
until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to
combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered
crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and
crumb topping is golden brown and crispy. Serve hot.
Nutritional information per serving:
Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg
• sod. 228mg • calc. 131mg • fiber 3g
Meatloaf with Mushrooms & Herbs
For a change, use a combination of turkey breast and lean pork loin.
Makes 4 servings
1 tablespoon unsalted butter, melted
3/4 pound sweet potatoes or yams,
peeled, cut to fit feed tube
3/4 pound carrots, peeled, cut to fit feed
tube
2 ounces sharp white cheddar cheese,
cut to fit feed tube
2 slices good quality white bread (2
ounces), torn into pieces
2 tablespoons walnuts
3 tablespoons unsalted butter, cut into
1/2-inch pieces, divided
1 large egg
1 large egg white
1/3 cup all-purpose flour
1/2 cup evaporated fat free milk
1/2 teaspoon thyme
1/2 teaspoon rubbed sage
1/2 teaspoon kosher salt
1/4 hot sauce such as Tabasco
®
cooking spray
1/4 cup flat parsley leaves, loosely
packed
2 slices good quality bread, broken into
pieces
1 small onion (3 ounces), peeled and
quartered
3 - 4 mushrooms (2 ounces), cleaned and
quartered
1 teaspoon Italian herb blend or herbs
de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 large egg
1/4 cup reduced fat milk
2 tablespoons sodium free tomato paste
1/2 pound cold boneless beef chuck or
round, cut into 3/4-inch cubes
1/4 pound cold boneless pork, cut into
3/4-inch cubes
1/4 pound cold boneless veal, cut into
3/4-inch cubes
03CU13489 DFP-3 IB REV 3/5/04 12:14 PM Page 21