Spicy sweet-potato cream
1
- Makes4 Servings
Angus Fergusson
Ingredients
1 large sweet potato, peeled and chopped into 1/2 inch cubes, about 3 cups
1/3 cup fat-free sour cream
1 1/2 tsp olive oil
1 1/2 tsp honey
1/2 tsp cayenne pepper
1/8 tsp salt
Instructions
Place potatoes in a medium saucepan. Cover potatoes with water. Bring to a boil, then reduce heat to medium. Cook, partially covered, until very tender, 15 to 18 min. Drain well and transfer to a food processor. Add sour cream, olive oil, honey, cayenne and salt. Whirl until mixture is smooth.
Nutrition (per serving)
Calories 115, Protein 2g, Carbohydrates 23g, Fat 2g, Fibre 3g, Sodium 129mg.
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