Recipes

Follow this recipe step by step:

• In a saucepan, add the butter or a splash of oil and fry the leek, previously cut into julienne strips, until it begins to colour.
• In the meantime, peel the sweet potato, cut it into cubes or medium-sized pieces and then add it to the pan for 10 minutes.
• Once the time has elapsed, add the chicken stock or vegetable stock if you have any, or simply water, season to taste with salt and pepper and boil everything for about 20 minutes or until the cut sweet potato is soft. To check it you can prick it with a fork or a toothpick.
• Meanwhile, toast the pine nuts in a frying pan without oil and set aside.
• Once ready, remove the pan from the heat and mash everything well to create our rich hot cream.
• Add cinnamon powder, or nutmeg, to taste and a pinch of salt. Remember to mix everything well!
• To make the cream very thin, we will have to pass it through a sieve to achieve the desired consistency.
• Serve the cream with the toasted pine nuts for a better presentation and enjoy!

This is one of the easy and delicious recipes of this season of the year, along with pumpkin cream, sweet potato cream or vegetable cream. Its sweet taste and the thousands of combinations with fresh ginger, black pepper, green curry and many other spices make this dish one of the season's favourites.