3 medium sweet potatoes (600g), peeled, cut into slices
1 cup heavy cream
1/2 cup water
2 cups milk
1 cup coconut milk
1 cup peanuts, shelled, toasted, and slightly ground
Fresh parsley for garnish
3 medium sweet potatoes (600g), peeled, cut into slices
1 cup heavy cream
1/2 cup water
2 cups milk
1 cup coconut milk
1 cup peanuts, shelled, toasted, and slightly ground
Fresh parsley for garnish
In a large pot with plenty of water, cook the sweet potatoes for 15 minutes or until tender
Drain and mash coarsely
Set aside
In another pot, heat the heavy cream over medium heat for 3 minutes or until caramelized, stirring occasionally
Add the water gradually, whisking constantly, until the caramel dissolves
Add the milk, coconut milk, and sweet potatoes
Mix delicately and cook, stirring occasionally, for 15 minutes or until a creamy consistency is reached
Distribute among four serving dishes, sprinkle with peanuts, and garnish with parsley
If desired, serve with slices of cheddar cheese
