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Herbed Whipped Squash
1 large butternut
squash, baked
(about 3 cups
[750 mL] cooked)
1
⁄4 cup (50 mL) butter
or margarine,
melted
1
⁄2 tsp (2 mL) dried
tarragon leaves
1
⁄8 tsp (
1
⁄2 mL) salt
1
⁄8 tsp (
1
⁄2 mL) black
pepper
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 (
1
⁄2 cup (125 mL) per serving).
Per serving: About 107 cal, 1 g protein, 11 g
carb, 7 g fat, 0 mg chol, 137 mg sodium.
2 medium sweet
potatoes, cooked
and peeled
1
⁄2 cup (125 mL) low-
fat milk
1
⁄3 cup (75 mL) sugar
2 eggs
2 tbs (25 mL) butter
or margarine
1
⁄2 tsp (2 mL) nutmeg
1
⁄2 tsp (2 mL)
cinnamon
Crunchy Praline Topping
2 tbs (25 mL) butter
or margarine,
melted
3
⁄4 cup (175 mL) corn
flakes
1
⁄4 cup (50 mL)
chopped walnuts or
pecans
1
⁄4 cup (50 mL) firmly
packed brown
sugar
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 tbs
(25 mL) butter, nutmeg, and cinnamon. Turn to
Speed 4 and beat about 1 minute. Spread
mixture in greased 9" (23 cm) pie plate. Bake at
400°F (200°C) 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 (
1
⁄2 cup [125 mL] per serving).
Per serving: About 268 cal, 6 g protein, 35 g
carb, 12 g fat, 2 mg chol, 176 mg sodium.
Sweet Potato Puff