Sweet Potato and Mushroom Cream

Name: Sweet Potato and Mushroom Cream
Yield: 10
Ingredients: 3 cups (scant) of butter; 2 cups (scant) of oil; 1 kg of sweet potato, cut into cubes; 500 g of fresh mushroom; 2 liters of chicken broth (optional: use 3 tablets dissolved in the same amount of water); 6 tomatoes, seeded and chopped; 3 cloves of garlic, mashed; 1 medium onion, chopped; Salt to taste

1
3 cups (scant) of butter
2
2 cups (scant) of oil
3
1 kg of sweet potato, cut into cubes
4
500 g of fresh mushroom
5
2 liters of chicken broth (optional: use 3 tablets dissolved in the same amount of water)
6
6 tomatoes, seeded and chopped
7
3 cloves of garlic, mashed
8
1 medium onion, chopped
9
Salt to taste

Ingredients

1
3 cups (scant) of butter
2
2 cups (scant) of oil
3
1 kg of sweet potato, cut into cubes
4
500 g of fresh mushroom
5
2 liters of chicken broth (optional: use 3 tablets dissolved in the same amount of water)
6
6 tomatoes, seeded and chopped
7
3 cloves of garlic, mashed
8
1 medium onion, chopped
9
Salt to taste

Directions

1
1
2
Cook the sweet potato in chicken broth until it's tender
3
Reserve the broth and sweet potato separately
4
In a pan, melt the butter and oil
5
Add the mushroom (reserve some for garnish), garlic, onion, and tomato
6
Cook, stirring occasionally, for 30 minutes or until the broth starts to reduce
7
2
8
Remove from heat and blend in a processor
9
Add the sweet potato, and two cups of reserved broth, and blend until smooth
10
Transfer to a pan, add the remaining broth, salt, and warm over low heat
11
Cut the reserved mushrooms in half, garnish with the creamy sauce, and serve.