Recipe from Jimmy

10 ounces sweet potatoes, peeled and cut into 2-inch pieces
3 Tablespoons maple syrup
1 1/3 cups heavy whipping cream
2 Tablespoons unsalted butter
3/4 cup instant polenta
1/8 teaspoon salt
Pinch of white pepper

Place the potatoes in a small baking pan, toss with the maple syrup, and cover with aluminum foil. Bake for
30 to 45 minutes, until soft. Scrape potatoes and syrup into the bowl of a food processor and process until
smooth. Heat the cream and butter over medium heat in a 3-quart saucepan. When the cream begins to
simmer, slowly whisk in the polenta. Add the salt and pepper and continue stirring for 7 minutes. Mix in the
pureed sweet potatoes until completely incorporated and heat through. Cover and set aside.

Jimmy teaches Cajun cooking classes
the first Friday of each month at our
Wabash location featuring a five-course
dinner and personal instruction. See our calendar page for dates and times. Email
us for more information at