sweet potato puree
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Cut the potatoes in half lengthwise, without removing the skin. Season with salt and oil.
Line a baking sheet with parchment paper and place the potatoes with the cut side facing up. Bake until the potatoes have softened well (approximately 30 to 35 minutes).
Prepare the sauce while the potato is in the oven: put 3 tablespoons of oil in a large bowl.
Finely chop the coriander leaves and mix with the oil, add the crushed garlic. Reserve.
Take the potato out of the oven when it is soft. Let it cool a little until you can handle it and peel it (or scrape the core with the help of a spoon). Place in a bowl, season with salt.
Mash the potato well until it gets a homogeneous texture (I usually hit the processor to make the puree very smooth). Add the sauce and mix very well. Serve it hot.
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