2 lb. sweet potatoes, cooked and mashed*; or 2 cans (16 oz. each) canned sweet potatoes/yams, drained and mashed
1/2 cup milk
1/4 cup dry sherry
6 Tbsp. butter
1 tsp. freshly grated lemon peel
1/4 tsp. freshly grated nutmeg
dash cayenne pepper
4 eggs
Beat sweet potatoes, milk, sherry, and butter until smooth. Add lemon peel, nutmeg, cayenne, and eggs; beat well. Pour into greased slow-cooker; cover and cook on high 1 hour, then on low 3-4 hours.
Makes about 2 qts.
Adapted from Rival Crock-Pot cooking. Golden Press, c1975. ISBN: 030749263X
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*If using leftover mashed sweet potatoes, estimate the amounts of butter and milk or orange juice already used and subtract from amounts of butter and milk to be added.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
