Cream of Sweet Potato
By Pedro Javier Feliciano Caraballo The puerto rican style cream of sweet potato (Crema de Batata), is a delightful dish we learn to appreciate at an early age. Delicious and very good to keep you warm and cozy on a cool or rainy day. Another perfect side or appetizer for a holiday course. (Versión en Español)
Ingredients
- 2 to 6 pounds of sweet potatoes
- 1 small onion (chopped)
- 2 chicken consomme cubes
- Enough water to boil the potatoes
- Ground pepper (to taste)
- Shaved parmesan cheese (to taste)
- Olive oil
Procedure
- Peel the potatoes and cut into 1 inch cubes.
- On a hot pan, add a dash of olive oil and brown the onion.
- On a pot at medium/high heat, add water, sweet potatoes and chicken consomme cubes.
- Add the caramelized onions.
- Boil until potatoes become tender and it’s easy to insert a fork.
- Carefully add the potatoes to a blender. If you wish to do so, you may use a hand blender and perform this step right from the pot.
- While blending, carefully add broth and keep blending until it becomes a nice and silky puree.
- Season with salt and pepper to taste.
- Return the cream to the pan or serving bowl and add a dash of parmesan cheese before serving.
For better presentation, cut the sweet potatoes in thin, julienne style sticks and fry in hot oil. Serve the cream, add a dash of parmesan cheese and place the potato fries on top of the cream.
I hope you enjoy it and bon appetit!
¿More Puerto Rican Recipes?