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Ingredients
- 2 cups (1/4-inch) cubed peeled sweet potato
- 1 1/2 cups thinly sliced leek (about 1 medium)
- 1 1/4 cups fat-free chicken broth, divided
- 2/3 cup evaporated skim milk
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- Dash of white pepper
- Dash of ground nutmeg
- Chopped leek (optional)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Combine sweet potato, sliced leek, and 1/4 cup broth in a 1 1/2-quart casserole; stir well. Cover, and microwave at HIGH 10 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender or food processor; process until smooth. Add remaining ingredients except chopped leek; process 30 seconds or until blended. Garnish with chopped leek, if desired. Serve warm.
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