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| Sweet-Potato Butter
2 pounds of Sweet potatoes
6 tablespoons of unsalted butter
1 medium Shallot, peeled, thinly sliced
1/4 cup of cider vinegar
1 1/2 teaspoons of fresh ginger; finely grated
2 1/2 teaspoons of dry mustard
1/2 teaspoon of cayenne pepper
1/2 teaspoon of salt
1/8 teaspoon of freshly ground pepper |
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Heat oven to 400ºF. 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 occasionally, until caramelized, 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. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <ksimpson@cwo.com> NOTES : Makes about 2 cups.
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