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