| Home | “This recipe is so, so rich and delicious it’ s almost sinful! If you have a large can of sweet potatoes and a block of cream cheese handy then you’re good to go!” |
This recipe is so, so rich and delicious it’ s almost sinful! If you have a large can of sweet potatoes and a block of cream cheese handy then you’re good to go!
(Makes 2 to 4 servings)
1. Add 1 teaspoon of salt to a 6 or 7 cup clear glass microwavable bowl.
2. Add 1 teaspoon of powdered basil. (optional)
3. Add ½ teaspoon of asafeotida (available from East Indian grocery stores). (optional)
4. Add 4 teaspoons of curry powder.*
5. Rock the bowl from side to side in order to distribute the salt and spices somewhat evenly.
6. Partially open a 29 ounce can of cut sweet potatoes, and drain the liquid portion into the bowl.
7. Using your fingers to brake off small pieces, add an entire 8 ounce block of cream cheese.
8. Microwave on high until the mixture comes to a boil.
9. Mix until the cream cheese is completely liquefied.
10. Open the can of sweet potatoes the rest of the way, and add the entire contents to the mixture.
11. Mix in a thickening agent such as instant mashed potato flakes or “Gerber® Rice Cereal for Baby” until the mixture becomes thick.
12. Serve while still warm.
* If you don’t have any curry powder, then you can make your own: 3 parts ground coriander, 1 part ground red chili beans, 1 part ground cumin, 1 part ground fenugreek and 1 part ground turmeric.
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