Seasoned sweet potato puree
For those who prefer their mash totally smooth.
- 960ml chicken stock
- 2 tbsp brown sugar
- 2 tbsp sea salt, plus more for seasoning
- 1 tbsp freshly cracked black pepper, plus more for seasoning
- 1 pinch grated nutmeg
- 1/2 tsp almond extract
- 3 sweet potatoes
- 3 tbsp double cream
- 1 lemon, juiced
2) Meanwhile, peel the sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
3) Place the cooked potatoes in a food processor, reserving the cooking liquid. Add the cream and lemon juice to the potatoes and blend until smooth. If too dry, add enough reserved liquid to achieve the desired consistency. Season with salt and pepper, to taste, and serve.