Duo of Sweet Potatoe Puree

I needed to make this as part of a kickass risotto I made, but I’m sure it can be used for plenty of other dishes, maybe just as a garnish on a plate.

Here goes, very basic stuff, but delicious!

Wash and peel some sweet potatoes, I used equal parts red and orange sweet potatoe. The red one is white underneath the peel.

Cut up into chunks to make it cook faster.

*UPDATE* Thanks to Patrick who tried the dish and remarked that if you don’t cook the sweet potato long enough the puree won’t be as creamy as it should be. So cook it until it’s real soft people. If you find its still not creamy enough after pureeing it, add some more butter or cream and blitz some more*

Chuck into a pot of boiling water with about 4 cloves of garlic, salt and some cinnamon

When soft, pour most of the water into a measuring jug, and strain the rest using a colander

Pop into a blender and blitz, pour in some of the cooking water that you kept if the mixture is too dry to blend. You might need to stir it with a wooden spoon to help it along, DON’T STIR WHILE THE BLENDER IS TURNED ON.

Blend until smooth. Have a taste and adjust seasoning as needed.

That’s it!