 |
Yogurt and Sweet Potato Sauce Recipe
Chef's Note
Hojiblanca olive oil is fruity with bitter notes and ties the fruity flavor of the sweet potato to the acidity of the yogurt.
Serve with poached peppers, seafood or cold poultry.
Ingredients
- 2 small plain yogurts
- 300 g (10 oz.) sweet potatoes, roasted, peeled and cooled
- 500 ml (2 cups) hojiblanca olive oil
- salt and pepper
- a pinch of ground ginger
Method
- In a bowl, combine the sweet potato and yogurt with a mixer; season.
- Gradually whisk in the olive oil as in making mayonnaise.
More recipe ideas
..........
Collaboration and photo: Spanish Olive Oil 2009
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
