Make It
Step 1
Place sweet potatoes, water and bouillon in medium saucepan. Cover; cook over high heat for 5 to 7 minutes or until you can just pierce potatoes with a knife.
Step 2
Add cauliflower. Reduce heat to medium. Cook for 5 to 10 minutes or until vegetables are tender. Remove from heat.
Step 3
Puree with an immersion blender or hand mixer until smooth.
Step 4
Stir in evaporated milk. Season with pepper and nutmeg. Garnish with chopped parsley, if desired.
This recipe makes 6 servings, about 1/2 cup per serving.
Ingredients
You May Also Like
