Instructions: Cook the sweet potatoes in boiling water with the salt until the potatoes are tender. Drain and place in a food processor fitted with a steel blade.

Add the milk and let stand until youve completed the next step.

Heat the oil and saute the onion for 4 to 5 minutes or until soft. Add the onion to the processor along with the apple, cayenne, salt, pepper, and egg yolks. Blend until smooth.

Preheat oven to 350 degrees.

Stir in the pecans, then fold in the beaten egg whites. Spoon the mixture into a lightly oiled souffle or baking dish and bake in a 350-degree oven for 30 to 45 minutes or until the casserole is set in the middle and lightly browned on top.

SERVING SUGGESTION: This is an unusual side dish for Thanksgiving in lieu of candied yams.

POBLANOS STUFFED WITH EGGPLANT

Serves 4

1 small eggplant
1 tablespoon olive oil
1/2 white onion, diced
2 Roma tomatoes, peeled and diced
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 cup bread crumbs
1 egg or the equivalent amount of egg substitute, lightly beaten 4 large poblanos, with the stems on, roast, peel & seeded, slit open lengthwise

Prick two or three holes in the skin of the eggplant with a fork, place in a microwave-safe dish and cook in microwave on HIGH for 6 to 7 minutes or until the eggplant has collapsed and its flesh is tender.

Alternatively, prick two or three holes in the skin of the eggplant with a fork, place on a baking sheet and bake in a 350-degree oven for 30 to 45 minutes or until tender.

Preheat oven to 375 degrees.

When the eggplant is cool enough to handle, peel and chop.

Heat the oil in a frying pan and saute the onion for 3 to 4 minutes. Stir in the chopped tomatoes and basil and cook for 3 to 4 minutes more. Remove from the heat and stir in the cooked eggplant, salt, pepper, cumin, allspice, bread crumbs, and egg and mix well.

Spoon the mixture into the chiles, place in a baking pan and bake in a 375-degree oven for 20 minutes or until the dish is hot through.

SERVING SUGGESTIONS: This is a very rich dish. Serve with a simple lamb chop and have fresh fruit for dessert.

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