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¼ LB Butter
½ cup Brown sugar
2 Egg yolks

Place butter and Sugar in a small sauté pan and heat until sugar is melted into the butter.
Add egg yolks.
Continue heating and stir to a smooth consistency.
Remove from heat.
Peel sweet potatoes and cut into large dice.

Place into stainless pot and cover with cold water, place on a high heat and bring to simmer.
Cook until potatoes will drop from a knife when it is inserted.

Drain off the water, allow cooling a little, then pureeing in food processor.

For every food processor bowl full of sweet potato (about 3 to 4 cups before pureeing) add 2 tbsp of butter mixture.

When a smooth consistency is achieved, check seasoning and place into pastry bag ready for service.

Ensure all the water is drained off the potato once they are cooked. You could return the potatoes to the heat briefly to get rid off any excess water.
Ensure there are no lumps after pureeing.


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