Cream of Sweet Potato

Cream of Sweet Potato

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

  1. Peel the potatoes and cut into 1 inch cubes.
  2. On a hot pan, add a dash of olive oil and brown the onion.
  3. On a pot at medium/high heat, add water, sweet potatoes and chicken consomme cubes.
  4. Add the caramelized onions.
  5. Boil until potatoes become tender and it’s easy to insert a fork.
  6. 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.
  7. While blending, carefully add broth and keep blending until it becomes a nice and silky puree.
  8. Season with salt and pepper to taste.
  9. 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?

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