Method

Melt the butter in the oil in heavy large skillet over medium-high heat. Using oil will prevent the butter from burning, but you also want a taste of the butter.

Stir in shallots and rosemary and sauté until tender, about 2 - 3 minutes. Add sweet potatoes, and chicken broth to skillet and bring to boil. When you have reached the boil, immediately lower the heat to maintain a strong simmer.  Cook, covered, and simmer until potatoes are almost tender, about 10 minutes.

Pour cream evenly over all and sprinkle lightly with nutmeg. Continue to simmer, uncovered, to allow liquid to reduce and coat the potatoes.  This should take only about 4 minutes. Test the potatoes for tenderness and season with salt and pepper to taste.

Serves 8.

Contributor: D. Bestis

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