SOUTHERN GRILLE
Richmond, Virginia
Jimmy Sneed, Former Chef/OwnerSERVES 6

4 large Hayman sweet potatoes, about 1 3/4 pounds
3 cups chicken stock
1 1/2 cups Cream Base (see below)
Sea salt and freshly ground black pepper to taste
1/8 cup finely diced Surry ham or other dry-cured, hickory-smoked country ham for garnish
1/8 cup finely chopped chives for garnish

1. Peel and cube the sweet potatoes; cook in rapidly boiling salted water. When the potatoes are soft, place them in an ice water bath. Puree the chilled potato cubes in a food processor along with the chicken stock.
2. Push the puree through a fine-mesh strainer into a pan and add the cream base. Heat thoroughly and season with salt and pepper. Serve hot, in hot bowls, garnished with the diced ham and chives.
Chef’s recommendation: Gewürztraminer, Schlumberger, or another aromatic Alsatian wine

Cream Base
MAKES 2 CUPS

1 large onion, diced
4 shallots, sliced
2 tablespoons extra virgin olive oil
1 cup dry white wine
2 cups chicken stock
2 cups heavy cream

Cook the onion and shallots in the oil over medium heat until translucent. Add the white wine, turn the heat to high, and reduce until almost dry. Add the chicken stock and reduce until almost dry. Lower the heat and add the cream. Reduce slowly for 10 minutes, stirring often. Strain.

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