Purple Sweet Potato Mont Blanc
 
 
Serves: 8
Ingredients
Sable Breton
  • 120g sugar
  • 120g salted butter
  • 3 egg yolks
  • ½ tsp vanilla bean paste
  • 170g all-purpose flour
  • 2 tsp baking powder
Purple Sweet Potato Cream
  • 500g purple sweet potato, peeled and steamed
  • 200g unsalted butter, softened
  • 2 tsp vanilla bean paste
  • 100ml whipping cream, whipped
Vanilla Creme Chantilly
  • 150g whipping cream
  • 1 tbsp sugar
  • ¼ tsp vanilla bean paste
Assemble
  • Pistachio nuts
  • Snow Powder / Icing Sugar
Instructions
Sable Breton
  1. In an electric mixer, cream the butter and the sugar together.
  2. Add the egg yolks and vanilla bean paste. Add flour and baking powder combined until it 3. comes together. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 mins.
  3. Roll out to about ½" thickness and cut 3" circles with a round cutter. Place the circles in molds and bake at 175C for about 18 minutes or until golden brown.
Purple Sweet Potato Cream
  1. Combine the sweet potato puree, butter and vanilla bean paste and mix.
  2. Press the cream through a fine sieve to remove any remaining large puree chunks.
  3. Fold in whipped cream.
Vanilla Creme Chantilly
  1. Combine above all in a mixing bowl, whip till soft peaks form.
Assemble
  1. Pipe some creme chantilly onto the middle of a sable breton base.
  2. Place the sweet potato cream in a piping bag with a round tip and pipe the cream on top of the breton and creme chantilly.
  3. Dust with snow sugar, top with pistachio. Serve immediately.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/purple-sweet-potato-mont-blanc/

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