SWEET POTATOES BRAISED WITH CREAM, ROSEMARY AND NUTMEG
Source: CindyMac (~Adapted from a recipe in Bon Appétit November 1998)
2 tablespoons butter
1/2 cup finely chopped shallots
2 1/2 tsp minced fresh rosemary
2 pounds sweet potatoes, peeled & cut into 1/2-inch-thick rounds, halved
1 can low-salt chicken broth
1/2 cup whipping cream
fresh grated nutmeg
coarse salt and fresh ground pepper
HEAT butter in large, heavy skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes.
ADD sweet potatoes and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until potatoes are almost tender, about 15 min.
ADD cream and sprinkle lightly with nutmeg. Simmer uncovered until sweet potatoes are very tender and liquid thickens and coats them, about 10-15 minutes. Season with salt and pepper.