Try this side dish for a refreshing change of pace from regular potatoes.
4 medium to large Sweet Potatoes
4 tablespoons Butter
Salt and Pepper to taste
Milk (for thinning)
In a 375-degree oven, bake the sweet potatoes until soft (30- 50 minutes, depending on the size). Split the potato length-wise. Scoop out the pulp and place it in a mixing bowl. Add the butter. With the mixer running, carefully add small amounts of milk until you reach a light but somewhat firm consistency. Adjust the seasonings. Refill the skins. Place under a broiler until lightly browned (three to five minutes).
Serve this Spanish custard after your favorite meal.
1 cup Sugar
1/8 teaspoon Salt
4 cups Milk
3/4 teaspoon Vanilla
Pre-heat the oven to 325. Whisk together the eggs, sugar, and salt. Heat the milk in a saucepan until just steaming. Remove from the heat and slowly whisk in the egg mixture. Whisk in the vanilla. Place the mixture in small individual Pyrex or other oven-ready bowls. Place the bowls in a large baking dish and add water to the pan halfway up the sides of the bowls. Place in oven and bake for 1 to 1 1/2 hours or until the custard is well set. Chill in the refrigerator at least 3 hours. At service time, gently run a butter knife between the outside of the dish and the custard. Invert on a small plate.
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