Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Sweet potatoes
6 tb Unsalted butter
1 md Shallot -- peeled, thinly
Slice
1/4 c Cider vinegar
1 1/2 ts Fresh ginger -- finely
Grated
2 1/2 ts Dry mustard
1/2 ts Cayenne pepper
1/2 ts Salt
1/8 ts Freshly ground pepper

Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking
sheet and cook about 40 minutes, or until softened. Let cool. Peel
sweet potatoes, cut into chunks and set aside. Melt 2 tablespoons
butter in an 8-inch skillet over medium heat. Reduce heat to medium
low and add shallots; cook, stirring occassionally, until carmelized,
6 to 8 minutes. Add vinegar, cook 2 minutes. Stir in ginger, mustard,
cayenne, salt and pepper. Cook over low heat 2 to 3 minutes. Place
sweet potatoes in a food processor; add shallot mixture, process
until smooth. Transfer mixture to a heavy saucepan. Over low heat,
cook 1 hour, stirring often, until it takes on a deep rich color.
Cool completely. Transfer mixture to an electric mixer. Add remaining
4 tablespoons butter in small pieces. Whip until fluffy; serve with
biscuits.

Recipe By : Martha Stewart Living, May 1996

From: Debbie Barry - Innermail Emc.Ve

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