Creamy Sweet Potato Foam

Sweet potato foam

Warming, cosy and nourishing, sweet potatoes are a great side dish, main course or soup base. We’ve taken the classic baked potato and transformed it into a creamy sweet potato foam that can complement just about any dish. Best of all, you can easily make the sweet potato foam vegan by swapping the cream out for a plant-based alternative and using vegetable stock instead. Chef Rui combined the sweet potato foam with a cut of rare-cooked steak, although cauliflower steaks are a great substitute for non-meat-eaters.  

Ingredients

    • 250 g sweet potatoes 
    • 125 g heavy cream (35% fat) 
    • 100 ml of chicken stock 
    • 30 g butter 
    • Salt and pepper to taste 

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Individually wrap the sweet potatoes in aluminium foil and bake them in the oven for 40 minutes at 200°C
    2. Peel the sweet potatoes when they are read, then place them in a mixer with the chicken broth, cream, butter, salt and pepper. Blend the ingredients until you achieve a smooth consistency.
    3.  Strain the sweet potato foam into a siphon, connect your Smartwhip and charge it to 7 bar. Disconnect your Smartwhip and shake the siphon for 5-10 seconds to evenly distribute the gas.
      Tip: Place the siphon in a water bath at 70°C to keep it warm throughout the service.

Serving

Serve the sweet potato foam as a side to your favourite steak cut. For a vegan alternative, swap the meat steak out for cauliflower steaks. 

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