Serve this simple, creamy dish as a side to chicken or pork.
1 tablespoon margarine
1/2 cup sliced onion
3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon pepper
1 cup low-salt chicken broth
How to Make It
Melt margarine in a large saucepan over medium heat. Add onion and sweet potatoes; sauté 5 minutes. Add mustard and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.
Place sweet potato mixture in a food processor; process until smooth.
I loved this recipe. I prefer my sweet potatoes on the savory side so this recipe was good for me. The mustard and honey with the potatoes is such a nice combination. I just mashed mine by hand, rather than put them in the food processor and they still tasted great!
This was an okay recipe. It was kind of bland for a special occasion. But it would be great for a everyday dinner. And maybe it is because I live in the Midwest, but my guests really had a problem with the presentation and that there were no marshmallows on the top!
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