In our part of the world the humble sweet potato does not get the attention it deserves. Underrated as it is, its versatility is endless. Together with its equally orange-fleshed friend the pumpkin, it belongs to those vegetables that are good in both savory and sweet dishes, which is the way we go today.

The following preparation is loosely based on a Cuban dessert. Contrarily to what many recipes will tell, your potatoes are so sweet by itself they won’t need any additional sugar. The secret is to puff your batatas in the oven, which somehow seems to caramelize the natural sugars. Prepare to be surprised by the inner creamy richness of your unpretentious tubers.

 

For 2 persons:

First preheat the oven at 180°.
Wrap in foil 2 sweet potatoes, skin-on.
Bake for 40 minutes.

Peel and put the flesh in a blender with 2 egg yolks (keep the whites for later in a big bowl) + 1 pinch of cinnamon + the juice of one orange.

Blend until smooth. The texture should be of an unctuous mash. If too liquid, you can always dehydrate a bit by heating up in a pan and stir until the desired consistency is reached.
Let it cool.

When ready to eat, whisk the egg whites until firm and softly incorporate them to the sweet potato cream.

Serve in cocktail glasses and enjoy!

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