Sweet Potato Cream – We Heart Local BC

Sweet Potato Cream

Sweet Potato Cream

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


  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.

For more recipes, visit bcdairy.ca

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