SWEET POTATO MOUSSELINE
|There are many ways to serve sweet potato, this recipe is my favorite. Serves 6 to 8|
|4 medium||Sweet potatoes||4 medium|
|1/2 tsp||Grated nutmeg||2 mL|
|3/4 tsp||Salt||4 mL|
|1/4 cup||Sugar||50 mL|
|2 tbsp||Butter||25 mL|
|1||Well beaten egg||1|
|1/4 cup||Cream||50 mL|
|1 tbsp||Grated orange rind||15 mL|
|1/2 tsp||Grated lemon rind||2 mL|
|2 tbsp||Light brown sugar||25 mL|
Cook the unpeeled whole sweet potatoes in boiling water to cover for 20 to 30 minutes, until tender. Slip off the skins and mash until smooth.
Add 1 tbsp [15 mL] butter, and remainder of ingredients except brown sugar. Beat until fluffy.
Turn the mixture into a buttered casserole. Melt 1 tbsp [15 mL] butter and brush on top. Sprinkle with brown sugar.
Bake in 450°F (230°C) oven for 35 minutes or until brown..