Gingered Sweet Potato Puree
Serves 4
No Count Recipe
550g sweet potatoes, peeled and cut into cubes
1 large floury potato, peeled and cut into cubes
(approx 200g)
50g extra light philadelphia (or to taste)
1 tsp grated fresh ginger
freshly grated nutmeg
skimmed milk
Boil potatoes until tender. Drain, mash and
rhen mix in the philly, nutmeg, ginger and a dash of milk. Season &
serve.
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