Title: Sweet potato whip
 Categories: Digest, Mar95
      Yield: 1 Servings
 
     12    Sweet potatoes (pricked all
           Over with a fork)
    1/2 c  Nonfat plain yogurt
      4 c  Defatted chicken broth
           Substitute
  2 1/4 lb Carrots
           Cinnamon or mace to taste
           (1/4 tsp)
           Salt and pepper to taste
           (optional)
 
  Bake the sweet potatoes at 375 for 1.25 hrs or until soft. Let them
  cool to room temperature.
  
  Cook the carrots in the broth until tender 20 to 25 minutes Reserve
      1/2 c  of broth.
  
  Scoop out the inside of the cooled potatoes into a large bowl add the
  carrots, 1/2 c of broth, yogurt and cinnamon.
  
  Mash together and then put 1/2 in a food processor then do the other
  half. Mix together.
  
  Put in the oven for 15 minutes at 375 before serving.
  
  COMMENTS: The carrots help alleviate the sweetness of the potatoes.
  
  The food processor is not necessary if you have a good potato masher
  and the  carrots are tender enough.
  
  This was a great dish to prepare the night before. Except that before
  serving you would need to put it in the oven for 30 minutes instead
  of 15 minutes.
  
  Reposted by Allison Kinkead  to the Fatfree Digest
  [Volume 16 Issue 3] Mar. 7, 1995.
  
  Individual recipes