Phillippa's Honey Spiced Creamed Sweet Potato Puree has a wonderful spice taste and light crunchy texture.
- 1kg peeled diced sweet potato
- 3 tabsp olive oil
- ½ tsp nutmeg
- Salt, pepper
- 100ml cream
- 100g crushed Phillippa’s Honey Bear or Honey Bunnies biscuits
- Toss the sweet potato in oil, salt, pepper and nutmeg, and roast at 180c for 45 minutes.
- Puree with crushed biscuits and cream.
- Re-heat and serve with pork, game or chicken.