Many of you asked me for the recipe of the sweet potato and chestnut purée that I have been doing and posting on Instagram over the past weeks, so here it is.
This is a very filling dish and I find that it works best with roasted or broiled light vegetables, such as fennel. It also makes a sweet treat when blended with cacao powder or mixed with maple syrup, sprinkled with cinnamon or lightly flavoured with vanilla.
Sweet potato and chestnut purée
4 medium yellow sweet potatos, whole and very well washed
500ml almond milk, or other non-flavoured plantbased milk
Salt to taste
Pre-heat the oven to 200ºC. Pierce the sweet potatos, wrap them in foil or baking paper and place them in the oven to bake for 1h-1h30 or until soft. In the meantime, make a small cut on the chestnuts and boil them in salted water for 30min or until soft. Drain and peel the chestnuts, both the thick peel and the thin one. Once the potatos are soft, peel them and place in a blender, along with the chestnuts and half of the milk. Season with salt and blend until smooth. Keep adding milk until you reach the desired consistency. Serve warm.
Serves 6-8 as a side dish
I hope you enjoy it! Wishing you a peaceful Christmas,