| 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.
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Nutrition (calculated from recipe ingredients)
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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