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Servings Per Recipe: 2
Amount Per Serving
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Boil the cubes of sweet potato with 1/2 tsp. cinnamon
Using 2 T of butter, make some browned butter and set aside
When the sweet potatoes are tender, add to a blender, food processor or mixer of some kind and blend, adding in the browned butter until smooth
Add in garlic and onions and blend again until smooth
Using the other 2 T of butter, mix with the flour over medium heat with a whisk until it's smooth and has turned to a light caramel shade to make a roux
Add chicken stock/broth and brown sugar into the roux and bring to a boil
Turn down heat and let simmer for a couple of minutes, stirring often
Add the sweet potato puree to the broth and blend well
Add in heavy cream until it reaches desired consistency
Add in thyme and simmer until it's blended well and warm
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