Sweet potato – melted onion puree
If a completely smooth consistency is preferred, blend the melted onions with the sweet potato. This puree is particularly good with tofu or poached fish. Leftover puree freezes well, or can be diluted (with vegetable or chicken stock) to a pleasant sweet potato soup.
Ingredients
- 400 g onions, peeled and cut into slim ‘halfmoons’
- 60 g butter
- pinch of salt
- pinch of sugar
- 1 kg sweet potatoes, peeled and chopped
- salt, white pepper
- 50 g soft prunes (destoned), chopped
- large handful of fresh coriander leaves, shredded
Method
- For the melted onions: in a frying pan, melt butter over moderate heat. Add onions, salt and sugar. Cook over low heat for about 20 to 30 minutes, stir frequently, until very soft and golden brown. Set aside.
- In a saucepan, cover sweet potato with salted water, bring to the boil, cook for about 20 minutes until tender. Drain, set aside to slightly cool. Add prunes, season to taste, blend to a smooth puree. If aiming for a completely smooth puree, add melted onions and shredded coriander leaves, blend again. If aiming for a soft consistency with some texture, stir in coriander leaves and melted onions.