KitchenAid KP2671X Series User Manual

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HERBED WHIPPED SQUASH
22
1 large butternut squash,
baked (about 3 cups
cooked)
1
⁄ 4 cup butter or
margarine, melted
1
⁄ 2 teaspoon dried
tarragon leaves
1
⁄ 8 teaspoon salt
1
⁄ 8 teaspoon black pepper
Scoop cooked squash out of shell and place in mixer
bowl. Attach bowl and wire whip to mixer. Turn to
Speed 4 and beat about 30 seconds. Add all
remaining ingredients. Turn to Speed 2 and mix
about 30 seconds. Turn to Speed 4 and beat about
2 minutes.
Yield: 6 servings (
1
⁄ 2 cup per serving).
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
2 medium sweet potatoes,
cooked and peeled
1
⁄ 2 cup low-fat milk
1
⁄ 3 cup sugar
2 eggs
2 tablespoons butter or
margarine
1
⁄ 2 teaspoon nutmeg
1
⁄ 2 teaspoon cinnamon
Crunchy Praline
Topping
2 tablespoons butter or
margarine, melted
3
⁄ 4 cup corn flakes
1
⁄ 4 cup chopped walnuts or
pecans
1
⁄ 4 cup firmly packed
brown sugar
Place potatoes in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
30 seconds. Add milk, sugar, eggs, 2 tablespoons
butter, nutmeg, and cinnamon. Turn to Speed 4 and
beat about 1 minute. Spread mixture in greased
9-inch pie plate. Bake at 400°F for 20 minutes, or
until set. Clean bowl and beater.
Place all Topping ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about 15 seconds. Spread on hot
puff. Bake 10 minutes longer.
Yield: 6 servings (
1
⁄ 2 cup per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
SWEET POTATO PUFF

KitchenAid KP2671X Series Specifications

General

Brand	KitchenAid
Model	KP2671X Series
Category	Mixer
Language	English