Whipped Sweet Potatoes with Truffle Oil in Orange Cups with Riverbench Reserve Pinot Noir

This side dish is not only delicious, but it’s so pretty served in the orange cups. A tiny bit of truffle oil goes a long way. This is also delicious with a slightly oaked and toasty white, like the Estate Chardonnay.

• 4 large sweet potatoes, peeled and cubed
• 3 tbsp. white wine
• ½ cup chicken broth
• 2 tbsp. crème fraiche
• 2 tsp. truffle oil
• 4 oranges, hollowed out
• Salt and pepper

Put the sweet potatoes into a pot and cover with water. Boil for 15-20 minutes or until tender. Drain and mash.

In a mixer, beat the sweet potatoes until smooth and airy, about 2 minutes. Add the white wine and crème fraiche, whip for another minute. Add chicken broth and whip 30 seconds until smooth. Add truffle oil and season with salt and pepper.

Fill the orange cups with the mixture and serve!