Spicy Sweet Potato Puree
2 servings
50 minutes
Spicy sweet potato puree is an unusual dish with character, inspired by American cuisine. Sweet and tender sweet potatoes are baked with regular potatoes, gaining a rich flavor enhanced by a mix of spicy herbs. Wasabi adds a zesty kick, while pesto deepens the flavor profile. Walnuts provide a crunchy texture, creating a delightful contrast. This puree pairs perfectly with vegetable dishes, meat or fish, and its exquisite taste makes it worthy of a festive table. It can be served with green olives or pickles for fresh accents. The rich, warming, and slightly bold flavor makes this recipe an excellent choice for those who appreciate culinary experiments.
1
Peel 1 large sweet potato and 1 large potato. Cut into not very large pieces, place in a baking dish, drizzle with oil and mix (easier with hands to coat each piece). Sprinkle with salt and herbs. Leave in the oven for 40 minutes (until cooked) at 180 degrees.
- Sweet potato: 1 piece
- Potato: 1 piece
- Mixture of herbs: to taste
- Salt: to taste
2
Check the readiness of the vegetables — sweet potato and potato should be soft. Place in a blender, add wasabi to taste (about the tip of a teaspoon, less than 1/3), and pesto as well. All ingredients can be added to taste — you can add more. Blend until it reaches a puree consistency.
- Sweet potato: 1 piece
- Potato: 1 piece
- Wasabi: to taste
- Pesto: 1 teaspoon
3
Chop the walnuts, but not into powder — to small pieces. You can put the nuts in a bag and hit them with a hammer from above. Mix the nuts with the puree. Serve with green olives or salted/pickled cucumber.
- Walnuts: to taste