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    Sweet Potato & Cranberry Quiche


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    8 ounces sweet potatoes, peeled and grated
    8 ounces carrots, peeled and grated
    8 ounces cranberries
    3/4 cup sugar
    1/2 cup milk
    4 eggs
    1 8-ounce package cream cheese, softened
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    1 9-inch pie shell, baked

    Recipe



    Preheat oven to 400°F. In a large saucepan, combine sweet potatoes and carrots.  Pour boiling salted water over the vegetables; bring to a boil.  Cook for 5 minutes; drain.

    In an enamel saucepan, combine cranberries and sugar; cover and cook, stirring occasionally, over low heat for 10 minutes.  Remove lid and cook, stirring constantly, for 5 minutes longer. Add sweet potato mixture to cranberries; cook, stirring constantly, for 4 minutes.

    In a medium bowl, combine eggs, cream cheese, nutmeg and salt.  Stir in the cooked vegetables; pour into prepared pie shell. Bake for 40 minutes or until the top is golden brown and firm.  Serve hot.

 

 

 


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