- Average
- Average budget
Ingredients
- 4 large sweet potatoes, peeled and cut in thick slices (cubes work well too)
- 2 tbsp butter, salted
- 2 small onions, peeled and chopped (can substitute onion, but not as flavourful)
- ½ c dry white wine
- Water
- 1 small pinch of salt
- 1 bay leaf
- 1 ½ cups grated Gouda (soup + chips)
- 3 tbsp sour cream
- 2 tbsp butter, salted
- 4 tsp heavy cream (for garnish)
Preparation
Step 1
1. Melt 2 tbsp butter in a saucepan. Add shallots and sauté until slightly brown. Add sweet potatoes and deglaze with the white wine. Boil until half the liquid is absorbed.
Step 2
2. Add enough water to cover potatoes. Add the bay leaf, season with salt and cook until the potatoes are tender. Remove the bay leaf and puree mixture in a food processor until smooth. Add a little butter and sour cream.
Step 3
3. Gently stir in ¾ cup Gouda until Velvety smooth. Adjust seasoning and serve with a drizzle of cream and gouda chips.
Gouda chips:
Use remaining gouda, 1 ½ tbsp at a time, for each chip. Place grated gouda on a non-stick baking sheet. Give it a circular shape using a round cookie cutter. Bake in 425°F oven for 4 minutes. While hot, remove from the pan using a spatula. Allow to cool until crispy.