Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Sweet potatoes, pricked all 2 tb Unsalted butter
-over with a fork 1/2 t Ground mace
4 c Defatted chicken broth Salt to taste
2 1/2 lb Carrots, peeled and cut into Freshly ground black pepper
-1/2" rounds -to taste
1/2 c Nonfat plain yogurt

Be sure the carrots are very tender. When pureeing them, leave a bit
of texture for a better consistency.

1. Preheat oven to 375'F. Bake potatoes in center of oven for 1 1/4
hours or until tender. Cool to room temperature.

2. Place chicken broth in a pan and bring to a simmer. Add carrots,
cover and cook 15-20 minutes or until very tender. Drain, reserving
1/2 cup broth. (The rest of the broth can be cooled, then frozen for
another use.)

3. Halve cooled potatoes; scoop out insides. Add to carrots along
with 1/2 cup broth and remaining ingredients; mix. Place half of
mixture in bowl of food processor; process until almost smooth.
Repeat with remaining half.

4. To serve, reheat in top of a double boiler or in a covered
ovenproof serving dish in a 350'F. oven for 15 minutes.

Per serving: 214 calories, 3 grams fat, 7 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-23-94

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