KitchenAid KP26M1XDP Use & Care Guide - Page 21

Sweet Potato Puff 2 medium sweet potatoes, cooked and peeled 1⁄2 cup low-fat milk 1⁄3 cup sugar 2 eggs 2 tablespoons butter or margarine 1⁄2 teaspoon nutmeg 1⁄2 teaspoon cinnamon Crunchy Praline Topping 2 tablespoons butter or margarine, melted 3⁄4 cup corn flakes 1⁄4 cup chopped walnuts or pecans 1⁄4 cup firmly packed brown sugar Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Add milk, sugar, eggs, 2 tablespoons butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9" pie plate. Bake at 400°F for 20 minutes, or until set. Clean bowl and beater. Place all topping ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer. Yield: 6 servings (1⁄2 cup per serving). Per serving: About 268 cal, 6 g protein, 35 g carb, 12 g fat, 2 mg chol, 176 mg sodium. Herbed Whipped Squash 1 large butternut squash, baked (about 3 cups cooked) 1⁄4 cup butter or margarine, melted 1⁄2 teaspoon dried tarragon leaves 1⁄8 teaspoon salt 1⁄8 teaspoon black pepper Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes. Yield: 6 servings (1⁄2 cup per serving). Per serving: About 107 cal, 1 g protein, 11 g carb, 7 g fat, 0 mg chol, 137 mg sodium. 21