Sweet Potato Cream with Thyme Butter

Name: Sweet Potato Cream with Thyme Butter
Yield: 6
Ingredients: 1 1/2 chicken broth tablets dissolved in 6 cups of hot water (1.4 liters); 20 garlic cloves, peeled; 5 medium-sized sweet potatoes (500g), cut into cubes; 1 1/2 cup of milk (360ml); 1/2 teaspoon salt; a pinch of black pepper; 2 tablespoons of butter at room temperature; 1 1/2 teaspoons thyme, finely chopped

1
1 1/2 chicken broth tablets dissolved in 6 cups of hot water (1.4 liters)
2
20 garlic cloves, peeled
3
5 medium-sized sweet potatoes (500g), cut into cubes
4
1 1/2 cup of milk (360ml)
5
1/2 teaspoon salt
6
a pinch of black pepper
7
2 tablespoons of butter at room temperature
8
1 1/2 teaspoons thyme, finely chopped

Ingredients

1
1 1/2 chicken broth tablets dissolved in 6 cups of hot water (1.4 liters)
2
20 garlic cloves, peeled
3
5 medium-sized sweet potatoes (500g), cut into cubes
4
1 1/2 cup of milk (360ml)
5
1/2 teaspoon salt
6
a pinch of black pepper
7
2 tablespoons of butter at room temperature
8
1 1/2 teaspoons thyme, finely chopped

Directions

1
In a large saucepan, bring the chicken broth to a boil over high heat
2
Add the garlic and sweet potatoes and cook over medium heat until they are tender (about 15 minutes)
3
Let it cool slightly and blend in a processor or blender
4
Return the mixture to the saucepan over low heat
5
Add the milk, salt, and black pepper and warm, stirring constantly, until smooth
6
Set aside
7
In a small bowl, beat the butter and thyme with a spoon until well combined (1 minute)
8
Distribute the cream among serving dishes and top each one with 1 tablespoon of thyme butter
9
Serve immediately
10
171 calories per serving