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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 lb Sweet potatoes
6 T Unsalted butter
1 Shallot, peeled thinly
slice
1/4 c Cider vinegar
1 1/2 t Fresh ginger, finely grated
2 1/2 t Dry mustard
1/2 t Cayenne pepper
1/2 t Salt
1/8 t Freshly ground pepper

INSTRUCTIONS

Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking
sheet and cook about 40 minutes, or until softened. Let cool. Peel
sweet potatoes, cut into chunks and set aside. Melt 2 tablespoons
butter in an 8-inch skillet over medium heat. Reduce heat to medium
low and add shallots; cook, stirring occassionally, until carmelized,
6 to 8 minutes. Add vinegar, cook 2 minutes. Stir in ginger, mustard,
cayenne, salt and pepper. Cook over low heat 2 to 3 minutes. Place
sweet potatoes in a food processor; add shallot mixture, process  until
smooth. Transfer mixture to a heavy saucepan. Over low heat,  cook 1
hour, stirring often, until it takes on a deep rich color.  Cool
completely. Transfer mixture to an electric mixer. Add remaining  4
tablespoons butter in small pieces. Whip until fluffy; serve with
biscuits. Posted to MC-Recipe Digest V1 #197  Date: Mon, 12 Aug 1996
22:21:44 -0800  From: Kristine <ksimpson@cwo.com> NOTES : Makes about 2
cups.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1256
Calories From Fat: 636
Total Fat: 72.4g
Cholesterol: 192.3mg
Sodium: 1459.3mg
Potassium: 1511.7mg
Carbohydrates: 140.8g
Fiber: 17g
Sugar: 36.7g
Protein: 12.9g


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