Sweet Potato Mousseline

A smooth sweet potato purée with cream, butter and warm spices.

Ingredients

• Mousseline — 3 lbs Sweet Potatoes Peeled
• Mousseline — 1 cup Heavy Whipping Cream
• Mousseline — 3 Tbsp Salted Butter Room Temperature
• Mousseline — ½ tsp Ground Cinnamon
• Mousseline — ¼ tsp Ground Nutmeg
• Mousseline — 1 tsp Kosher Salt
• Mousseline — ½ tsp Coarse Ground Black Pepper

Method

1. COOK THE POTATOES: Bring a pot of salted water to a boil. Cut the peeled sweet potatoes into quarters, then into about ¾-inch pieces. Boil for 12–15 minutes, until fork-tender. Drain and let stand for 5 minutes.
2. PURÉE: Transfer the potatoes to a food processor with the butter and cream. Process on high for 1 minute. Scrape down the sides and process for another minute, until smooth.
3. SEASON: Fold in the cinnamon, nutmeg, salt and pepper. Adjust the seasoning as needed and serve.