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.
- 250 g sweet potatoes
- 125 g heavy cream (35% fat)
- 100 ml of chicken stock
- 30 g butter
- Salt and pepper to taste
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- Individually wrap the sweet potatoes in aluminium foil and bake them in the oven for 40 minutes at 200°C.
- 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.
- 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.
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.