| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home4 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Diced yellow onion |
| 6 |
|
Sweet potatoes – peeled; cut |
| 2 |
tb |
Dijon mustard |
| 2 |
ts |
Honey |
| 1 |
c |
Chicken stock |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
|
|
Salt and pepper |
INSTRUCTIONS
Directions: In a large sauce pan, melt the butter. Add the onion and sweet
potatoes and saut. over medium heat for 5 minutes, stirring often. Stir in
the mustard, honey and chicken stock. Bring to a boil. Cover and allow to
simmer for 20 minutes until sweet potatoes are very tender. Remove the pot
from the stove and puree the mixture in a food processor with the cinnamon,
nutmeg, salt and pepper until smooth. Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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