Servings: 4 to 6 servings
Prep Time: 20 min
Cook Time: 45 min
2 oz. butter
1 medium onion, chopped
2 large sweet potatoes (peeled and coarsely chopped)
4 oz. fresh or dried dates (chopped)
4 cups chicken stock
6 oz. heavy whipping cream
Salt and pepper to taste
Melt butter in a saucepan, add chopped onions and simmer until tender. Add sweet potatoes and cook on low heat for 15 minutes. Then add dates and chicken stock. Boil slowly for 15 minutes. Once potatoes are cooked, remove from heat and puree in blender. Return to pan over low heat and add whipping cream and add salt and pepper to taste.
Garnish with fresh chopped chives and cream fraise
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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