This is a delicious recipe! Even my husband, who hates sweet potatoes, loved it. The secret to this cream is the caramelized onion. It makes all the difference in flavor and I use this technique in several soup and cream recipes. It doesn’t taste like onion and it disappears, it almost melts, in addition to giving this beautiful golden color to the dishes.
To make two generous portions I used:
– 2 tablespoons of olive oil;
– 1 large onion in slices;
– 1 large chopped sweet potato;
– 2 small potatoes, chopped;
– 1/2 teaspoon of curry;
– 100ml of cream;
– enough boiling water to cover the ingredients;
– Salt, black pepper, parsley and parmesan to taste.
Sauté the onion in olive oil over very low heat. It will take a long time, but the onion will become increasingly golden and sweet (you can’t let it burn, so stir constantly). At this point add the potatoes, the curry, a little salt (leave it to adjust at the end) and cover with hot water. You don’t need a lot of water, just enough to cover. Let the potatoes boil and cook well.
You can blend everything in a blender, use a mixer or a manual potato masher which is what I used because I like to feel some little pieces. Add the cream, adjust the salt and season with black pepper. Heat the cream again just to incorporate all the ingredients, it does not need to boil.
When serving, add parsley and parmesan cheese. It’s light, sweet and very tasty!
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