If you still have some leftovers from Thanksgiving, Great Scott — head chef and owner of Le Petit Chateau in New Jersey — has just the answer!
• Sweet Potato Purée with Apple/Banana Cream
6 medium sized sweet potatoes
1 med. size onion
1 med. Size banana
10 pieces of whole cloves
4 oz. apple cider
8 oz. heavy cream
2 oz. sugar
1 oz. honey
Pinch of ginger, cinnamon, allspice and nutmeg
Salt and white pepper to taste
*Note: Use sweet potatoes as soon as possible after purchase as they do not store well. Sweet potatoes have a high content of Vitamin A.
1. Peel onion and stick with cloves, Onion Pique — classic French term. Put in pot with water and peeled sweet potatoes. Cook until tender (done when you're able to stick a knife through it easily), and discard the onion pique. Strain sweet potatoes and mash or blend.
2. In sauce pan, heat apple cider & thinly sliced banana. Add sugar, spices, and cream. Cook until mixture becomes creamy and all ingredients are harmonious.
3. Add creamy banana mixture to the mashed sweet potatoes and mix thoroughly. Season with salt and pepper to taste. Serve warm.
For more information, visit: www.greatscottchef.com