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I was wondering. Could I make a potato suffle and use that when I have to eat sweet potatoes? I get tired of just plan sweet potatoes. Same thing with butternut squash could I make a casserole and have that when I need squash. I have now lost nothing and about to toss in the towel here. Please help me out…
Hi, Katie. Absolutely! The intent of the generic-type food lists in the menu is to leave the items open to your own recipes. Just remember to use good ingredients, and that because the sweet potato in the souffle is cooked, the serving size may be closer to half that of just sweet potato (all vegetables are considered to be in their raw form for measuring in the Menu Planner).
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