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Savory Sweet Potato Pudding

Even if your garden doesn't have sweet potatoes, you might have the fresh herbs. This is a sturdy dish that can be the centerpiece of a vegetarian meal, or it can be a supporting player for a roasted chicken. Quantities will vary, but the following is a good formula.

Sweet Potatoes
Day-old bread
Oregano or marjoram
Soft cheese such as Teleme
Salt and pepper

Steam sliced sweet potatoes for almost 10 minutes, or until just barely tender. Set aside. Soak slices of day-old bread in milk until soft, then squeeze the milk from the bread. Butter a baking dish and make a layer of the squeezed bread.

Sprinkle with minced fresh oregano or marjoram, a little salt and pepper and top with a layer of sweet potatoes followed by a layer of Teleme or other soft cheese. Repeat, ending with a layer of bread.

Pour over all about a cup of milk mixed with an egg and seasoned with salt and pepper; the layers should be well moistened but not floating. Dot with butter.

Bake at 350 degrees for 35 to 45 minutes, or until the top is browned and a knife inserted in the center comes out clean. Makes about 4 servings.

"In the French Kitchen Garden" by Georgeanne Brennan

Thursday, May 06, 1999

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