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Sweet Potato Mont Blanc

Sweet Potato Mont Blanc

Ingredients (about 16 tiny pieces)

Base

Sponge cake from bakery shop

Purple Sweet Potato Cream

1 medium purple sweet potato (about 200g)

25g whipping cream

10g icing sugar (optional if the sweet potato is sweet enough)

 

 

Directions

  • Preheat oven to 220C.
  • Wash the sweet potato and pat it dry with tissue paper.
  • Wrap it with aluminium foil and place it on the oven rack.
  • Bake for 1 hour. Insert a knife into the center to check the doneness.
  • Take it out from the oven and remove the skin. (Sweet potato can be done in boiling method alternatively)
  •  Add whipping cream, icing sugar into mashed sweet potato and stir well.
  • Press mashed the sweet potato through a fine sieve become silky and smooth cream.
  • Put the cream into a piping bag with a star tip and set aside. If the cream is too stiff, add little water once at a time to check the piping consistency.
  • Cut the sponge cake with 3.8cm diameter round cutter.
  • Brush the surface of the cake with rum.
  • Beat the whipping cream until it forms to stiff peaks and put into a piping bag with a round tip.
  • Pipe little bit of whipping cream and put a piece of chestnut in the center.
  • Pipe the cream around the chestnut, like a mountain.
  • Pipe the sweet potato cream in swirls on top.
  • Decorate with some chopped pistachio, dry cranberries and icing sugar.