Cook and mash 650g of sweet potatoes (approximately 3 medium-sized)
2 tablespoons of rum
1 cup of butter or margarine (200g)
1 cup and 1 tablespoon of powdered sugar (190g)
Half a cup of your preferred gelatin (150g)
1 cup of fresh heavy cream (240ml)
Cook and mash 650g of sweet potatoes (approximately 3 medium-sized)
2 tablespoons of rum
1 cup of butter or margarine (200g)
1 cup and 1 tablespoon of powdered sugar (190g)
Half a cup of your preferred gelatin (150g)
1 cup of fresh heavy cream (240ml)
Cook the sweet potatoes, peel them, and puree them
Let it cool and mix with rum
Butter a removable 20cm diameter ring mold and line it with parchment paper. Reserve
In a blender, beat the butter with 1 cup of powdered sugar until smooth
Add the mashed sweet potatoes that have cooled or chilled and mix well
Scoop half of the mixture into the prepared mold
Spread a layer of gelatin (reserve some for decorating) and cover with the remaining sweet potato mixture
Refrigerate for about 2 hours
When serving, whip the heavy cream, adding the remaining powdered sugar slowly until stiff peaks form
Remove the ring from the mold and decorate with the whipped cream and reserved gelatin
233 calories per serving
