Creamy Sweet Potato Rarebit

Tiffany Bannworth

By
@MissAnubis

I love the flavor combinations of cheese-mustard and sweet potato-cheese. I figured, why not, and made a dish with all three.

This is both savory and creamy!

It looks like a meringue or souffle is in my near future with all these egg whites. Always cook meals in pairs to use everything you can.

Waste not, want not.

Enjoy!


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

30 Min

Ingredients

SAUCE

2
sweet potatoes
2 c
broth
1/4 stick
butter
5
egg yolks
2 Tbsp
olive oil, extra virgin
1/4 c
white wine
4 Tbsp
spicy, grainy mustard
1/2 c
heavy cream or whole milk
1 c
extra sharp cheddar
1 tsp
paprika, hot

BREAD

1
loaf of european pull apart bread
olive oil for bread
garlic powder
seasoned salt

TOPPING

parsley
flaxseeds

Directions Step-By-Step

1
Peel and diced sweet potatoes. Boil, in a lidded pot, in the broth of your choice.
2
When very soft, strain. Reserve broth for soup another time. Add sweet potatoes to food processor. Before blending add mustard, cream, butter, and white wine. Blend well.
3
In a saucepan on low heat, add olive oil and yolks. Whisk continuously, while slowly raising the heat. When you are to medium-high, add puree and quarter at a time. When all is added and bubbly. Lower heat to medium-low.
4
Meanwhile, put your bread on a cookie sheet rubbed with olive oil. Then sprinkle olive oil atop and add garlic and seasoned salt to your taste.
5
Bake bread in the oven at 325F for about 10 minutes.
6
Back in your saucepan, whisk again. This time adding your cheese and paprika. Whisk until cheese until totally melted and blended smoothly.
7
Take bread out of the oven and plate it. Take a ladle of sauce and sprinkle flax seeds and parsley. I served mine with Fire Roasted Tomato Beef Hash.

About this Recipe