[CH] (REC) Baked Boniato with Creamy Rum Dressing [not tried]
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 19:52:43 -0400
Okay, I admit it. This recipe has no chiles in it either -- at least
not yet. But you are chile-heads. I have faith you can handle this
lapse. Doesn't the dressing sounds yummy? You just know a little
chile will elevate it into yummmmmmmmyyyy. Since boniatos may not be
readily available in your neck of the woods, I won't tell if you try
it on your garden-variety sweet potatoes or yams? Add more rum, and
nobody will care what color the potato is.
* Exported from MasterCook *
Baked Boniato With Creamy Rum Dressing
Recipe By :Donna Shields
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boniato
3 tablespoons "lite" cream cheese
softened
2 tablespoons plain nonfat yogurt
1 1/2 tablespoons dark rum
1/2 tablespoon honey
Freshly grated nutmeg -- for garnish
1. Preheat the oven to 400 degrees. Wash and dry the potatoes. Place
them on the oven rack and bake for 1 hour, until easily pierced with
a fork. An 8- to 12-ounce potato will take about 1 hour, while a 1
1/2-2-pound potato can take up to 2 hours.
2. Meanwhile, to make the dressing, in a small bowl, whisk together
all the remaining ingredients except the nutmeg, and let the mixture
sit at room temperature.
3. When the potatoes are done, cut them into four equal portions.
Slit them across the top, and fluff up the inside, then drizzle on
the dressing. Sprinkle the nutmeg on top and serve immediately.
Makes 4 servings
Per Serving: Calories: 220; Fat: 2 g; Cholesterol: 5 mg; Sodium: 80
mg; % Daily Value: Vitamin A 377%, Vitamin C 70%, Vitamin E 26%,
Dietary Fiber 20 %
Source:
"Caribbean Light"
Copyright:
"1998, by Donna Shields"
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Per Serving (excluding unknown items): 96 Calories; trace Fat (0.9%
calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary
Fiber; 1mg Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2
Other Carbohydrates.
NOTES : The best part of a baked boniato, the Caribbean white-fleshed
sweet potato, is its crusty skin. This is a potato with plenty of
chew on the outside and a fluffy texture on the inside. Because the
flesh is somewhat drier than that of a regular baked potato, it needs
a little moisture, which it gets from the rum dressing. Depending on
its size, one potato might be enough for 2 to 4 servings.
Nutr. Assoc. : 0 0 0 0 0 0 0