Chef Tre Wilcox joins Good Day on Halloween to make a pumpkin and sweet potato puree that goes great with seared pork chops.
Pumpkin Sweet Potato Puree
1 pound sweet potato, washed
15 ounces canned pumpkin purée
2 cups heavy cream, heated
Salt and sugar to taste (roughly 1-2 teaspoons each, but as you prefer)
Preheat oven to 400. Heat cream up in small sauce pot. Wrap sweet potatoes in foil. Roast in oven 25 min. or until soft to the touch. Remove the skin of sweet potato and place the cooked potatoes into a blender. Add the canned pumpkin and hot cream. Blend till smooth. Season with salt and sugar. Serve hot.