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    Casserole: Maple-Sweet Potato Casserole

    Source of Recipe

    Cooking Light YEAR: 1995 ISSUE: Nov/Dec

    List of Ingredients

    1/3 cup yellow cornmeal
    1 1/2 cups skim milk
    2 tablespoons margarine
    1 1/4 pounds sweet potato -- cooked and mashed
    1/3 cup maple syrup
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1/4 teaspoon pepper
    2 eggs -- lightly beaten
    Vegetable cooking spray

    Recipe

    Place the cornmeal in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium. Cook, uncovered, 2 minutes, stirring constantly with a wire whisk. Remove from heat; stir in margarine. Set aside. Combine sweet potato and next 6 ingredients (sweet potato through eggs) in a large bowl; stir until well-blended. Gradually add cornmeal mixture, stirring constantly. Pour sweet potato mixture into a 1-1/2-quart casserole coated with cooking spray. Bake at 350ºF for 40 minutes. Let stand 10 minutes before serving. Serves 8.

 

 

 


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