1 kg of sweet potatoes
5 tablespoons (2 inches) of butter (65 g)
6 tablespoons (2 inches) of flour (40 g)
2 cups of basic broth (500 ml)
Salt to taste
1 tablespoon of cinnamon
3 eggs
7 tablespoons (2 inches) of fresh cream (100 ml)
1/4 cup of butter (100 g), for finishing
1 kg of sweet potatoes
5 tablespoons (2 inches) of butter (65 g)
6 tablespoons (2 inches) of flour (40 g)
2 cups of basic broth (500 ml)
Salt to taste
1 tablespoon of cinnamon
3 eggs
7 tablespoons (2 inches) of fresh cream (100 ml)
1/4 cup of butter (100 g), for finishing
Wash the sweet potatoes under running water and dry them
Remove the leaves from the stems, placing some on top of others and pressing well, cut them into thin strips
Bring to a boil in a large pot with 1 liter of water
Simmer over low heat until the liquid has reduced by half
Remove from heat and strain through a cheesecloth. Reserve
In another pot, make a sauce using butter and flour
Add the sweet potatoes and mix well
Pour in the basic broth and season with salt and 1 tablespoon of cinnamon
Cover the pot and place it in the preheated oven (350°F) for about 2 hours
Remove from the oven, blend the mixture in a processor to create a puree
Place the mixture back in the pot and simmer over low heat to reheat
Finally, whisk the eggs with cream and add them to the sweet potato mixture
Add 1/4 cup of butter and mix well
Serve with cooked fish.
