Sweet Potato Cream – We Heart Local BC

Sweet Potato Cream

Sweet Potato Cream

Submitted by: BC Dairy Association


500 mL (2 cups) Sweet Potatoes

1 Parsnip

250 mL (1 cup) Cream

15 mL (1 tbsp) Pink Peppercorns

15 mL (1 tbsp) chopped fresh mint Mint

Cooking Instruction

  1. Peel sweet potatoes and parsnip, and cut into cubes.
  2. In a saucepan of boiling salted water, cook until soft. In blender, puree until smooth. Cool.
  3. Whip cream and fold in puree, peppercorns and mint.
  4. To serve, spoon over folded omelettes topped with Classic Oka cheese.

To learn more about dairy and dairy products, visit bcdairy.ca

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