MAKES 1 CUP This creamy, decadent condiment is scoop-straight-from-the-bowl delicious. Intentionally thin, it’s used to top Ljubomir’s ceviche. Once you try it, you’ll see why you’ll also want to try upping the amount of sweet potato to make a stellar, thicker side dish.
Ingredients
1-1/3poundssweet potatoes(about 2)
1/4cupheavy cream
1teaspoonkosher salt
1/4teaspoonfreshly ground pepper
Instructions
Preheat the oven to 400°F. Wrap each sweet potato in foil and bake until tender, about 45 minutes. Let cool.
Peel the sweet potatoes, put through a food mill fitted with the finest attachment or place in a food processor and process until smooth. Stir in the cream, salt, and pepper, then adjust seasonings as desired. Serve at room temperature.