Sweet potato puree with cream
Composition / ingredients
4
servings:
Cooking method
1. Peel the sweet potato from the skin, cut it into several large pieces. This is necessary so that it cooks faster and more evenly.
2. Put the pieces of sweet potatoes in a saucepan, pour cold water so that the sweet potatoes are covered with it.
3. Put salt and cook the sweet potato until it is ready, which can be checked with a knife - if it quietly enters the pulp, the sweet potato is ready. The process takes about 20 minutes in time. Try it with salt. If necessary, add more.
4. Drain the water and mash the sweet potato with butter a little.
5. Warm up the cream and pour hot into the puree - first half. Beat with a mixer.
6. Add the remaining cream and beat again with a mixer.
Everything is ready. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Sweet potato - 86 kcal/100g
