ORANGE CREAMSICLE
Ingredients: 2 pounds sweetpotatoes 1/2 cup orange juice 1 cup water 3 cups granulated sugar 2 cinnamon stick 4 egg yolks, beaten 1/4 cup golden raisins, chopped 1/2 teaspoon ground ginger 1 tablespoon grated orange peel 1 teaspoon vanilla extract Preparation: In a saucepan, cook sweetpotatoes in boiling salted water until tender. Drain and allow to cool to room temperature. Peel and mash or puree until smooth. In medium saucepan, combine orange juice, water, sugar and cinnamon sticks. Bring to boil; reduce heat to medium and cook until mixture coats the back of a spoon, about 7 minutes. Remove from heat. Remove and discard cinnamon sticks. In large saucepan, gradually blend syrup into mashed sweetpotatoes. Cook over medium heat, stirring until mixture pulls away from the sides of the pan. Blend 1/2 cup mixture into egg yolks; blend into mixture in saucepan. Add remaining ingredients. Cook, stirring for 5 minutes. Spoon into serving dishes. Chill until ready to serve. If desired, garnish with whipped topping or whipped cream and toasted almonds and mint leaves. Nutritional Information Per Serving Calories 430 kcalSodium32 mg Protein3 gmPotassium243 mg Fat3 gmVitamin A16,575 IU Carbohydrates101 gmThiamin0 mg Calcium37 mgRiboflavin0 mg Phosphorus73 mgNiacin1 mg Iron1 mgVitamin C26 mg Saturated Fat1 gmMonounsaturated Fat1 gm Polyunsaturated Fat0 gmCholesterol106 mg Notes: Makes 4 servings. Note: For a flavor variation: in saucepan, blend 1 pkg. (3 oz.) vanilla pudding and pie filling, 1 tbsp. instant coffee and 3 cups milk. Cook according to package directions. Serve warm or chilled over sweetpotato pudding SWEETPOTATO CUSTARD WITH WARM CARAMEL SAUCE Ingredients: /2 pound sweetpotatoes, peeled and shredded 1/4 teaspoon salt 2 cups heavy cream 1 cup milk 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 8 eggs Juice and zest of 1 orange 1/2 cup sugar Preparation: Heat oven to 300 degrees Fahrenheit. Line a 13x9x2-inch pan with a thin kitchen towel. Butter eight 6-ounce custard dishes and sprinkle with sugar. Place custard dishes in towel-lined baking pan. Set aside. In a medium sauce pan, combine sweetpotatoes, salt and cream. Bring to a boil over high heat. Reduce heat and simmer 15 to 20 minutes until the sweetpotatoes are cooked through. In a medium bowl, whisk together milk, ginger, nutmeg, eggs, orange juice, zest and sugar until well blended. Slowly add warm cream mixture. Mix until well incorporated. Strain the mixture through a fine sieve, pressing to remove as much of the liquid as possible. Carefully pour strained custard mixture into prepared custard dishes. Add enough warm water to baking pan to reach one inch high and place in preheated oven. Bake 45 to 60 minutes or until the custard is completely set. Remove from oven; let custards cool to room temperature in the remaining water. Transfer to refrigerator to cool completely. WARM CARAMEL SAUCE: In a medium saucepan over medium heat, whisk together 1 1/4 cup packed dark brown sugar and 1/2 cup unsalted butter until butter is completely melted. Whisk in 1/2 cup whipping cream and continue to stir until sugar is dissolved and the sauce is smooth, about three minutes. Serve custard cold, topped with warm caramel sauce (Recipe follows). Notes: Makes 8 servings --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
