| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Sweet potatoes |
| 6 |
tb |
Unsalted butter |
| 1 |
md |
Shallot; peeled, thinly slice |
| 1/4 |
c |
Cider vinegar |
| 1 1/2 |
ts |
Fresh ginger; finely grated |
| 2 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
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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