Sweet Potato Ring

By wmedders

Fluted Pan Pampered Chef

Ingredients

• 3 pounds sweet potatoes
• 1/2 cup toasted walnut halves
• 1/4 packed brown sugar
• 1/2 cup egg substitute or 2 eggs, beaten
• 1 tablespoon canola oil
• 1 cup nonfat non-dairy coffee creamer or nonfat mocha blend
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 extra large egg whites
• 2 tablespoons granulated sugar

Preparation

Step 1

1) Clean sweet potatoes, peel or boil in jackets until tender, 35 – 40 minutes. Peel and mash
2) Coat a stone flute with butter flavored cooking spray. Arrange the walnut halves around it and sprinkle with the brown sugar. Preheat oven to 350.
3) Blend the well-beaten eggs or substitute, oil, non-dairy creamer, cinnamon and nutmeg into the potatoes.
4) Beat the egg whites. When slightly thickened, add the granulated sugar gradually and beat until soft peaks form. Fold into the sweet potato mixture.
5) Turn the sweet potato mixture into the stone flute and bake for 45 minutes. To serve: Place a serving platter over the stone flute, invert, and let stand 5 minutes, then remove the mold. Fill the mold with green
peas or lima beans.