Bernadette Gunn Rhodes
Fit 2 Live Coordinator
2 medium sweet potatoes, peeled and cubed
2 cups chicken or vegetable stock/broth
1 T. fresh rosemary, chopped fine
12 medium yellow onion, sliced
2 T. unsalted butter
Salt and pepper to taste
Boil sweet potato cubes in stock/broth with rosemary andonions until very tender.
Purée in a blender, food processor or with an immersionblender.
Add butter and salt and pepper to taste.
Garnish with a rosemary sprig if desired.