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1. In a large pot, bring enough water to cover sweet potatoes to a boil. Add the sweet potatoes for 20-25 minutes (until tender). Set aside and allow to cool. 2. Cut sweet potatoes into bite sized peices (you can do this before cooking). 3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 1 teaspoon cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add the cooked sweet potatoes, and simmer for 5 minutes. Transfer to a serving platter, and garnish with fresh cilantro. 4 servings