Ingredients
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3 lbs (1.3kg) Sweet Potatoes
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4 Carrots
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1 (large) Onionor 2 small
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2 Garlic Cloves
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2 Tbsp Olive Oil
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1 cup (236 ml) Chicken Stock(or vegetable stock)
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1 tsp Salt
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1/2 tsp Black Pepper
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2 Tbsp Fresh Rosemary
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2 Tbsp Heavy Cream
Directions
Steps
|
1
Done
|
Peel the sweet potatoes, carrots, onions and garlic. Dice and add to a pot with the oil, water, chicken stock, and rosemary. Boil for 3-5 minutes, then turn the heat down to medium-low and let cook for approx. 20 minutes. |
|
2
Done
|
Purée the sweet potato mixture until thick and creamy. Add 2 Tbsp of cream and season with salt and pepper to taste. Mix and serve. |
