Yield: 4
2 lg sweet potatoes (about 1
pound)
3 c chicken broth
¼ pound low fat ricotta
cheese
¼ teaspoon salt
¼ teaspoon freshly ground
black pepper
1 tb fresh lemon juice | |
Pierce the potatoes with the times of a fork on the top and
bottom. Place them on a paper towel at least 1 inch apart in the
microwave oven and cook on HIGH for 8 to 10 minutes, or until
tender. Let stand 5 minutes. Peel the potatoes and cut each into eight pieces. Place them in
the bowl of the food processor and pulse on and off six to eight
times, until pureed. Combine pureed potato with remaining ingredients in a 2 quart
microwaveable casserole and stir until the mixture is smooth.
Microwave on HIGH for 6 to 8 minutes, or until heated through.
Serve with a tasty bread.
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