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Sweet potato puree with thyme and sesame oil

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Ingredients for 4 servings:

  • 2 large sweet potatoes (400 g each)
  • 1 tsp garlic, dried
  • 1 tbsp, heaped sour cream butter
  • 2 dashes fish sauce
  • 1 tbsp maple syrup
  • ½ tsp thyme, dried
  • 1 tsp sesame oil
  • e.g. salt and pepper
  • 2 tbsp fried onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Sous vide

Preheat the water bath to 90°C. Peel the sweet potatoes and then cut them into 2 cm cubes. Place all ingredients, except the fried onions, in a sous vide-safe bag and vacuum seal. Place the bag in the water bath for 2 hours. Then remove the bag, let it cool slightly, and mash the diced potatoes inside. Transfer the sweet potato mash to a plate and sprinkle with the fried onions. Tip: I cut off a corner of the bag before serving and use it as a piping bag.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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