1 tablespoon of minced garlic
4 1/2 cups of sweet potato tops without seeds, cut into fine slices
1/2 pound of peeled sweet potatoes
4 1/2 tablespoons of unsalted butter
4 tablespoons of white wine
1 cup of chicken broth
3 tablespoons of heavy cream
Salt and black pepper to taste
1 tablespoon of minced garlic
4 1/2 cups of sweet potato tops without seeds, cut into fine slices
1/2 pound of peeled sweet potatoes
4 1/2 tablespoons of unsalted butter
4 tablespoons of white wine
1 cup of chicken broth
3 tablespoons of heavy cream
Salt and black pepper to taste
Boil the sweet potatoes in cold water with salt until they are tender
Drain, remove the skin, and return the sweet potato to the heat to dry slightly. Reserve
While the sweet potato cooks, melt 2 1/2 tablespoons of butter and sauté the garlic until lightly browned
Add the sweet potato tops, wine, chicken broth, and cook over low heat until the sweet potato tops are tender and almost all the liquid has evaporated
Combine the sweet potato, remaining butter, and heavy cream
Mix for 1 minute and transfer to a processor
Process until smooth, season with salt and black pepper, and return to the heat to warm up
Serve immediately.
