Sweet-potato butter

Yield: 1 Servings

Measure Ingredient
2 pounds Sweet potatoes
6 tablespoons Unsalted butter
1 medium Shallot -- peeled, thinly
\N \N Slice
¼ cup Cider vinegar
1½ teaspoon Fresh ginger -- finely
\N \N Grated
2½ teaspoon Dry mustard
½ teaspoon Cayenne pepper
½ teaspoon Salt
⅛ teaspoon Freshly ground pepper

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.

Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve

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