Sweet Potatoes with Almond Cream

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Sweet Potatoes with Almond Cream
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation

Ingredients

for
4
For the sweet potatoes
500 grams Sweet potato
3 Tbsps honey
1 Tbsp lemon juice
salt
For the almond cocoa cream
4 Ramekins (7 cm and 8 cm)
75 grams crude Peanuts (with skin, without shell)
75 grams sweet almonds (with skin, without shell)
4 Maraschino cherry
10 Tbsps cornstarch
100 grams sugar
2 Tbsps cocoa powder
3 half Peaches (in a can)
How healthy are the main ingredients?
Sweet potatosugaralmondhoneysaltPeanuts

Preparation steps

1.

For the sweet potatoes, peel, rinse and cut them into pieces about 5cm long (approximately 2 inches), 2cm wide (approximately 3/4 inch) and 1cm thick (approximately1/2 inch).

In a saucepan, bring 500ml (approximately 2 cups) of water to the boil. Pour in the sweet potatoes, cover and boil for about 5 minutes. Strain the water from the pot.

2.

Combine 200ml (approximately 3/4 cup) of fresh water with the sweet potatoes, honey, lemon juice and a pinch of salt. Cover everything and simmer for about 15 minutes on a low heat.

Remove the sweet potatoes and place them in a small bowl. Before serving, pour the remaining liquid from the pot over the top of them.

3.

For the almond cocoa cream, soak the peanuts and almonds in warm water for about 20 minutes. Strain and remove their skins.

Put the nuts into a blender and blend until you get a paste-like consistency. Gradually add 250ml (approximately 1 cup) of water. Pour the mixture through a sieve and discard the remains of the almond and peanuts.

4.

Place 1 cocktail cherry in each of the ramekins. Mix the cornstarch with 10 tablespoons of water.

Bring the peanut and almond paste to the boil in a pot and then reduce the temperature to a low heat. Stir in the sugar and the cornstarch.

Stir continuously over a low heat for about 5 minutes. Fill each of the ramekins halfway with the mixture.

5.

Combine the remaining mixture with the cocoa powder and stir well. Fill the ramekins to the top.

Cover the ramekins and refrigerate for 2-3 hours.

6.

Remove the cocoa cream from the fridge and turn upside down on four small plates. Cut the peaches into thin slices and decorate around the edge.

Serve drizzled with 2 tablespoons of peach juice from the can.