Sweet potato puree

Baking the sweet potatoes is the secret to the amazing flavour. The sweet potatoes caramelise under the skin yielding this awesome flavour. If you prefer silky, you can use it in a food processor, I personally prefer texture, like a potato mash it can go gluey if over worked. Of course the butter and cream bring this to a high level. This goes well with your favourite protein such as lamb, beef, turkey, pork or chicken.

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