Big Daddy'S Seasoned Sweet Potato Puree

1. 1

   In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.

2. 2

   Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.

3. 3

   Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside.

4. 4

   Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.

* Per serving · 4 servings · Values may vary.

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