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Sweet-potato butter

Yield: 1 Servings

Ingredients:

• 2 lb Sweet potatoes
• 6 tb Unsalted butter
• 1 md Shallot -- peeled thinly Slice
• 1/4 c Cider vinegar
• 1 1/2 ts Fresh ginger -- finely Grated
• 2 1/2 ts Dry mustard
• 1/2 ts Cayenne pepper
• 1/2 ts Salt
• 1/8 ts Freshly ground pepper

Instructions:

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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