Wolfgang Puck HSN5C_RICECOOKER08 Sweet Potato Puree With Gingersnap Cookies, Steel Cut Oatmeal

HSN5C_RiceCooker08 6/23/08 10:24 AM Page 39

Sweet Potato Puree With

Gingersnap Cookies

4 Servings

INGREDIENTS

11/2 pounds sweet potatoes

3 tablespoons unsalted butter

6 gingersnap cookies, crumbled

1tablespoon brown sugar

1cup heavy cream

kosher salt and fresh cracked pepper to taste

METHOD

1Peel and cut sweet potatoes into uniform chunks. Add to Rice Cooker Pot. Add 1 cup water, close lid, and press COOK.

2When rice cooker switches to KEEP WARM, check potatoes. They should be very tender. Add remaining ingredients and mash until quite smooth. Taste for seasoning.

3Serve right away or keep hot in the KEEP WARM setting.

Recipe courtesy Marian Getz

Steel Cut Oatmeal

2 - 3 servings

INGREDIENTS

3/4 cup steel-cut oats, preferably organic 2 cups water

1/4 teaspoon salt

1/4 teaspoon pure vanilla extract 2 tablespoons raisins

METHOD

1Place ingredients into the Rice Cooker Pot.

2Press COOK. Oatmeal will be ready in 10 - 15 minutes.

Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground cinnamon at the start of the cooking cycle.

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