If you're looking for a comforting, simple recipe with a special touch, this sweet potato cream with chestnut flour is perfect for you. Its smooth texture and spiced aroma make it an ideal choice for cold days. Plus, all the steps are super easy to follow. Let's get started!
Ingredients
- 2 sweet potatoes
- 2 onions
- 2 tablespoons chestnut flour
- A pinch of pepper
- Grated nutmeg
- Extra virgin olive oil (EVOO)
- Salt to taste
- Water
- Preparation
Sauté the onions
1. Start by slicing the onions into julienne strips.
In a pot, heat a drizzle of EVOO and add the onions along with a pinch of salt. Cook over medium heat for about 12 minutes, stirring occasionally until tender and slightly caramelized.
2. Prepare the sweet potatoes
Peel the sweet potatoes and slice them thinly. This will help them cook evenly and quickly.
3. We cook everything together
Once the onion is well softened, add the sweet potatoes to the pot along with the two tablespoons of chestnut flour. Stir well to combine everything. Then, cover the ingredients with water, add a little more salt to taste, and let them cook over medium heat for 25 minutes.
4. We blend the mixture
Once the sweet potatoes are cooked through, remove the pot from the heat and use a blender to blend everything until you obtain a smooth and creamy texture.
5. The finishing touch
Add a pinch of pepper and grate a little nutmeg to enhance the flavors. Stir well and adjust the salt if necessary.
Ready to serve!
Serve the hot cream in a deep plate or bowl. You can garnish it with a drizzle of extra virgin olive oil, some seeds, or even a few flowers for a more gourmet touch.
This recipe is perfect for enjoying a light yet satisfying meal, bursting with autumnal flavors and made with natural ingredients. Give it a try and surprise your guests!
