sweet potato mousseline
30 Minutes | Serves 6
3 lbs Sweet Potatoes Peeled
1 cup Heavy Whipping Cream
3 Tbsp Salted Butter Room Temperature
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Place a large pot of salted water over high heat. Bring to a boil.
Quarter each peeled potato and cut into ¾-inch pieces. Place into the boiling water.
Boil for 12-15 minutes, until potatoes are fork tender. Drain the potatoes in a colander. Let sit in the colander for 5 minutes to completely drain.
Transfer the drained sweet potatoes to a food processor. Add the butter and heavy cream. Process at high speed for 1 minute. Scrape down the sides and process for an additional minute at high speed.
Using a spatula, transfer the blended sweet potatoes to a serving dish. Fold in the nutmeg, cinnamon, kosher salt and black pepper.
3 lbs Sweet Potatoes Peeled
1 cup Heavy Whipping Cream
3 Tbsp Salted Butter Room Temperature
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Place a large pot of salted water over high heat. Bring to a boil.
Quarter each peeled potato and cut into ¾-inch pieces. Place into the boiling water.
Boil for 12-15 minutes, until potatoes are fork tender. Drain the potatoes in a colander. Let sit in the colander for 5 minutes to completely drain.
Transfer the drained sweet potatoes to a food processor. Add the butter and heavy cream. Process at high speed for 1 minute. Scrape down the sides and process for an additional minute at high speed.
Using a spatula, transfer the blended sweet potatoes to a serving dish. Fold in the nutmeg, cinnamon, kosher salt and black pepper.
Follow us on social media to watch a video of this recipe
