Belgian Sweet Potato Purée.

Ingredients and Instructions

Boil 4 sweet potatoes until soft. Mash until smooth with 1

tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4

cup of milk. Beat well. Put in a buttered pudding−dish; pour over some melted butter; let bake until brown.

Serve hot with broiled steak.