|
Rinse sweet potatoes (with skin) and prick them with a fork. Place sweet potatoes on an oven sheet and bake them in a preheated oven to 400ºF (200ºC) until soft. Remove from the oven and cool. Peel sweet potatoes and force through a strainer. Reserve.
Heat oil in a skillet and add onions. Cook until tender and lightly golden. Remove from heat and blend . Stir onion puree and butter into sweet potato puree. Add blended peach puree and the remaining syrup. Add enough heavy cream to form a soft puree. Season with salt, pepper and nutmeg. Stir and add egg yolks.
Transfer puree to an ovenproof serving mold and heat in the oven before serving.
Cut reserved peach in thin wedges and decorate on top.
|
