YIELD Makes 4 servings (3/4 cup per appetizer serving)
Making cookies this holiday season? Check out these tips for making Christmas cookies.
INGREDIENTS
4 cups water 1 pound sweet potatoes, peeled and cut into 1-inch cubes 1 tablespoon plus 1 teaspoon butter or margarine, divided 2 cups finely chopped yellow onions 2 cups fat-free (skim) milk, divided 3/4 teaspoon curry powder 1/2 teaspoon salt Dash ground red pepper (optional)PREPARATION:
- Bring water to a boil in large saucepan over high heat. Add potatoes; return to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until potatoes are tender.
- Meanwhile, heat medium nonstick skillet over medium-high heat until hot. Coat with nonstick cooking spray; add 1 teaspoon butter and tilt skillet to coat bottom. Add onions; cook 8 minutes or until tender and golden.
- Drain potatoes; place in blender with onions, 1 cup milk, curry powder, salt and ground red pepper. Blend until completely smooth. Return potato mixture to saucepan and stir in remaining 1 cup milk. Cook 5 minutes over medium-high heat or until heated through. Remove from heat and stir in remaining 1 tablespoon butter.