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Categories:
sweet potatoes kosher salt heavy cream bay leaves ground cinnamon freshly grated nutmeg orange brown sugar unsalted butter
Viewed: 25 - Published at: 9 years agoIngredients
- 4 large sweet potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 1/2 orange, zested
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
Method
- Preheat the oven to 350 degrees F.
- Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 60 minutes until they are very soft. Remove the pan from the oven.
- In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
- When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.
