Honey Spiced Creamed Sweet Potato Puree
- 1kg peeled diced sweet potato
- 3 tabsp olive oil
- ½ tsp nutmeg
- Salt, pepper
- 100ml cream
- 100g crushed Phillippa’s honey bear or bunny biscuits.
- Toss the sweet potato in oil, salt, pepper & nutmeg and roast at 180c 45 mins.
- Puree with crushed biscuits and cream.
- Re heat and serve with pork, game or chicken