SWEET POTATO AND ROSEMARY PURÉE

Serves 4–6

(for a 3.5–4.5 litre slow cooker)

1kg peeled sweet potato

1 clove garlic

¾ cup chicken stock

juice of ½ orange

2 teaspoons lemon juice

2 teaspoons butter

1½ teaspoons salt

1½ tablespoons sour cream

1 tablespoon cream (optional)

2 teaspoons very finely chopped fresh rosemary leaves

toasted pine nuts, to serve (optional)

Cut the sweet potato into 3cm pieces and place in the slow cooker. Peel and crush the garlic and add to the potato, along with the chicken stock, orange juice, lemon juice, butter and salt. Stir to combine.

Place lid on cooker and cook for 4 hours on High or 8 hours on Low, or until the sweet potato is very soft.

Purée the mixture. Stir through the sour cream, cream, if using, and rosemary. Add salt and white pepper to taste. Serve scattered with toasted pine nuts, if using.