Use this sweet potato puree to prepare chef Daniel Humm's Loup de Mer.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium saucepan over medium heat. Cook sweet potatoes, stirring, until tender, 10 to 15 minutes; season with salt. Add half-and-half; cover. Let simmer for 10 minutes.

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  • Transfer sweet potatoes and liquid to the jar of a blender; blend until smooth. Strain mixture and use immediately or cool completely in an ice-water bath. Transfer to an airtight container and keep refrigerated until ready to use.

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