Our Family Recipe For Baked Sweet Potato Cream

1. 1

   Wash and dry the sweet potato.

2. 2

   Wrap up in aluminum foil and bake in the oven at 250 C for 1 hour (if you steam or boil the potatoes the flavor will be different from when you bake them.)

3. 3

   Peel off the skins and remove any hard parts.

4. 4

   The net weight after peeling was 370 g. You can either puree it in a food processor, or pass it through a sieve at this point if you like.

5. 5

   Mash the potatoes and put in a pot.

6. 6

   Add the butter, heavy cream, granulated sugar, lemon juice, and brandy and heat over medium heat.

7. 7

   If it's still a bit too stiff, add milk.

8. 8

   Use a wooden spatula to knead and mix.

9. 9

   Once it's stiff enough to be squeezed out of a pastry bag, remove from the heat and add the egg yolk (also add vanilla essence if you like).

10. 10

    Pass the mixture through a sieve.

11. 11

    If you do it at the beginning it'll be stiff and may take a lot of time.

12. 12

    If you do it at this stage it takes a lot less time.

13. 13

    Put the cream in a pastry bag fitted with a star-shaped tip, and pipe it out into small baking cups or cocottes in a circular motion.

14. 14

    Bake in the oven at 200 C until browned on top, and they're done.

15. 15

    I made these in small paper cups.

* Per serving · 4 servings · Values may vary.

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