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Prep Time: 10 Minutes Cook Time: 37 Minutes |
Ready In: 47 Minutes Servings: 8 |
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Although now tweaked a bit, the original of this recipe was found in the Vegetarian Times Complete Cookbook, 1995. Ingredients:
1 1/2 lbs sweet potatoes, unpeeled, cut into bite-size chunks |
2 tablespoons unsalted butter, room temperature, divided |
8 scallions (green & white parts) |
2 large eggs, beaten |
1 cup whole wheat bread crumbs |
1/4 teaspoon ground black pepper |
1/2 teaspoon salt |
1 teaspoon orange zest |
3 tablespoons fresh parsley, chopped |
2 tablespoons whole wheat bread crumbs (yes, again!) |
Directions:
1. Place sweet potatoes in a steamer basket & steam 10-15 minutes or until tender, & about a minute or two BEFORE they are taken off the burner, add the sliced scallions to steam for several minutes.
2. Preheat oven to 350 degrees F.
3. In a large bowl, partially mash the potato/scallion combo along with 1 tablespoon of butter.
4. Add beaten eggs, 1 cup of the bread crumbs, pepper, salt, zest & parsley, then mix well & set aside.
5. In a small skillet, melt last tablespoon of butter, then add the 2 tablespoons of bread crumbs & toss over medium-high heat.
6. Spoon stuffing mixture into a baking dish, then sprinkle the toasted bread crumbs over the top & bake about 20 minutes, or until set.
7. Best served hot!
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