Ingredients
1 kg sweet potatoes
(about 5), peeled, cut into 2-inch chunks
2 onions, chopped
1 head garlic, separated into cloves, peeled
2 Tbsp. olive oil
1500ml 6 cups chicken stock
1/4 cup Philadelphia Light Cream Cheese Product
2 Tbsp. chopped fresh chives
Heat oven to 200c.
Toss potatoes, onions and garlic with oil. Spread onto
foil-covered baking sheet. Bake 1 hour or until vegetables are tender;
spoon into large saucepan, stir in stock.
Bring to boil on medium-high heat.
Remove from heat; cool slightly.
Blend – then add cream cheese
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