Sweet Potato Cream

By NickiR

Can be frozen for months but it will be softer when served.

Ingredients

• 2 lbs. sweet potatoes
• 3 Tbsp. butter
• 3 Tbsp. chives, finely chopped
• 1 1/2 tsp. ginger, peeled and grated
• 1/2 tsp. garlic, finely chopped
• 2 tsp. Dijon mustard
• 1/2 tsp. raspberry or red wine vinegar
• 1/4 tsp. hot chili paste

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Scrub potatoes clean. With tines of a fork, prick skins in several places.

Bake for 12-15 minutes on HIGH in a microwave.

As soon as potatoes are cool enough to handle, remove and discard skins.

While potatoes are still warm, mash flesh, or press through a ricer to form a smooth puree. DO NOT use a blender or food processor or potatoes will become gummy.

In a small skillet over medium heat, melt butter. Add chives, ginger and garlic. Cook until chives soften slightly.

Stir chive mixture into sweet potato puree. Add Dijon mustard, vinegar, and chili paste. Blend well.