1/2 kg of peeled sweet potatoes
4 1/2 tablespoons of butter
1 tablespoon of finely chopped garlic
4 1/2 cups of sweet herbs, chopped into fine strips without the fibers
4 tablespoons of white wine
1 cup of chicken broth
3 tablespoons of heavy cream
Salt and black pepper to taste
1/2 kg of peeled sweet potatoes
4 1/2 tablespoons of butter
1 tablespoon of finely chopped garlic
4 1/2 cups of sweet herbs, chopped into fine strips without the fibers
4 tablespoons of white wine
1 cup of chicken broth
3 tablespoons of heavy cream
Salt and black pepper to taste
1 Cook the sweet potatoes in water and salt until they're tender
Drain, remove the skin, and return the sweet potatoes to the heat to dry a bit. Reserve
2 Melt 2 1/2 tablespoons of butter and sauté the garlic until golden
Add the sweet herbs, white wine, and chicken broth
Simmer over low heat until the sweet herbs are tender and most of the liquid has evaporated
Combine the sweet potatoes, remaining butter, and heavy cream
Mix for one minute and transfer to a processor
Process until smooth, season with salt and black pepper, and return to the heat to warm
Serve immediately.
