Potatoes and sweet
potatoes, in their many different forms, are
the customary backgrounds for the more
elegant vegetable dishes. The Sweet
Potato Puff was introduced to us by my
daughter-in-law Wanda a few years ago.
Sweet Potato Puff
3 c fresh cooked
sweet potatoes
4 egg whites
¼ c sugar (scant)
1 tsp. vanilla
2 T flour
½ tsp. salt
Topping:
3 T flour
½ c brown sugar
2 T butter
½ c chopped pecans
Preheat oven to 350.
Apply vegetable oil spray to a one and
one-half quart casserole dish. Smooth
together all ingredients and pour into
casserole dish. This part can be done ahead
and refrigerated. Make topping by combining
all ingredients except pecans in small bowl
with a pastry cutter (or fork). Stir in
pecans and pour over potato mixture. Bake 30
minutes uncovered until golden brown. Serves
8.
Read other
recipes from the garden
