Ingredients
2 sweet potatoes (500 g)
1 small garlic clove
1 cup of cooking water
1 tablespoon of cold butter
Salt to taste
Preparation Method
Preheat the oven to 200 ºC (medium temperature). While the oven is heating up, start by preparing the purée.
Wash and peel the sweet potatoes. Cut each into medium pieces and transfer them to a small pot. Add just enough water to cover the potatoes – this saves preparation time. Crush and peel the garlic clove with the side of a knife, then add it to the potatoes.
Place the pot over high heat. Once it starts boiling, reduce the heat to medium and let it cook for about 15 minutes, or until the potatoes are tender – to check, pierce the potato with a fork. While the potatoes are cooking, begin preparing the chicken.
Once the potatoes are cooked, reserve 1 cup of the cooking water. Drain the potatoes and garlic through a sieve and return them to the pot. Season with salt and, using a hand mixer, blend the potatoes while gradually adding the cooking water until the purée is very creamy. For a more rustic purée, use a potato masher.
Add the cold butter and mix well with a spatula until it melts. Set aside.