s Sweet Potato Puff s   



Yields: 6 Servings

Ingredients

Puff
2 Medium Sweet Potato cooked and peeled
1/2 Cup Milk
3/4 Cup Sugar
2 Whole Egg
1/3 Cup Butter
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
Crunchy Praline Topping
1/3 Cup Butter melted
3/4 Cup Corn Flakes
1/2 Cup Chopped Nuts
1/2 Cup Brown Sugar


 
Instructions
 PUFF:

Preheat oven to 400F

Place sweet potatoes in a bowl and whip on medium (setting 2 on KitchenAid) for approximately 30 seconds

Add milk, sugar, eggs, butter, nutmeg, & cinnamon. Beat on high speed (setting 4 on KitchenAid) for 1 minute.

Spread mixture into a greased 9" pie plate. Bake for 20 minutes or until set

CRUNCHY PRALINE TOPPING:

Place all ingredients in a bowl and mix for 15 seconds. Spread on hot baked sweet potatoes.

Bake an additional 10 minutes.

Dinner Club 2000 Feb

Per Serving (excluding unknown items): 490 Calories; 29g Fat (52.6% calories from fat); 6g Protein; 54g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 1/2 Other Carbohydrates.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.

Patty and Frank

Cuisine :       

Main Ingredient :  

New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 6
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.