sweetpotato espuma with prosciutto and parmesan – North Carolina Sweet Potatoes

sweetpotato espuma with prosciutto and parmesan

4 servings

Ingredients for 4 portions:
350 g sweetpotatoes from North Carolina
2 tablespoons olive oil
200 ml whipped cream
1 bunch roquette
50 g parmesan
80 g prosciutto
Some drops of balsamic cream
2 tablespoons olive oil


Peel sweetpotatoes and cut into thick slices. Remove 30 g and dice very finely. Heat 2 teaspoons of olive oil and fry the cubes for 3-4 minutes, set aside. Cook the sweetpotato slices in salted water for 15-20 minutes until soft. Drain the water. Add the cream and puree it. Season with a little pepper and pass the mixture through a fine sieve. Pour through an ISI WHIP with a thick spout.

Wash roquette, sort out and clean. Grate parmesan. Spout sweetpotato-espuma on plate. Top with parmesan, prosciutto and roquette. Drizzle balsamic cream and olive oil. Serve sprinkled with the sweetpotato cubes.

Preparation time ca. 30 minutes.

Tip: If you don’t have an ISI WHIP, boil the sweetpotatoes as described and puree them with 100 ml cream. Whip the rest of the cream until stiff and fold in.

Nutrition facts:
11 g
25,5 g
17 g