Sweet-potato Butter Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
2 lb: sweet potatoes,
6 tablespoon: unsalted butter,
1 medium: shallot -- peeled, thinly,
1 slice: ,
1/4 cup: cider vinegar,
1 1/2 teaspoon: fresh ginger -- finely,
1: grated,
2 1/2 teaspoon: dry mustard,
1/2 teaspoon: cayenne pepper,
1/2 teaspoon: salt,
1/8 teaspoon: freshly ground pepper,
Directions:
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
Yield: 1 servings
Source from luhu.jp
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
Yield: 1 servings
Source from luhu.jp