| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Sweet potatoes |
| 1/2 |
c |
Maple syrup |
| 1/2 |
c |
"Steens" pure cone syrup; (if not available |
|
|
; use maple) |
| 1 |
ts |
Paul Prudhomme's Vegetable Magic |
| 4 |
oz |
Unsalted butter |
| 1 |
ts |
White pepper |
| 1 |
tb |
Dark brown sugar |
| 1 |
qt |
Heavy cream |
| 2 |
c |
Chicken or vegetable stock |
INSTRUCTIONS
Preheat oven to 350 degrees. Peel and cut sweet potatoes into
quarters and place in a 9 x 12-inch casserole pan. Pour both syrups
over potatoes and mix to combine. Add Vegetable Magic, butter, pepper
and sugar. Cover pan with aluminum foil and roast until potatoes are
soft. Once soft, add pan contents to a food processor and puree until
smooth. Place contents into a four quart stock pot. Add cream and
stock. Cook for 45 minutes or until desired thickness.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9157 - JIMMY BANNOS
Converted by MM_Buster v2.0l.
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