Although sweet potatoes are generally associated with an autumnal ingredient, this is a tuber that is usually found every month, like the potato. The sweet potato or sweet potato is a vegetable food rich in carbohydrates that is an excellent source of energy, also very nutritious and easily digestible.
You can make this sweet potato cream both in winter and in summer, it is delicious served cold and children will love it. The combination of the sweet potato with the lemongrass gives this cream an exotic and very special touch and if we already combine it with the prawns, it becomes an exquisite dish.
For the cream (6 people):
- 650 g of sweet potatoes
- 200g potatoes
- 120g onion
- 50g of butter
- 1.5 liters of vegetable broth
- 3 lemongrasses
Ingredients for the prawns:
- 18 prawns
- 1 chilli pepper
- 1 lemongrass
- 2 small onions
- Zest of the skin of 1 lemon and 1 lime
- Juice of half a lemon
- Thyme and marjoram
- 6 tablespoons of olive oil
Cut the shallots very thin and brown them together with the butter and the diced potato for about 3-4 minutes.
Add the chopped sweet potatoes, cover with the vegetable broth and let cook in the stainless steel saucepan during 20 minutes.
Remove the outer leaf from the lemongrass and chop it finely. Put it in a small bowl and cover with boiling water. Let stand 10 minutes for the lemongrass to release all its perfume. Then add the lemongrass with its water to the sweet potato casserole and stir well. We crush everything very finely, until we get a cream. Reserve.
Prepare the vinaigrette by cutting the chilli pepper into small pieces, the onions and the lemongrass and mixing it well in a bowl together with the grated skin of the lemon and lime, the marjoram, the juice of half a lemon and the olive oil.
In a non-stick frying pan, sauté the prawns with a jet of very hot olive oil for a couple of minutes.
We dress them with the vinaigrette that we have previously prepared and serve them on the sweet potato cream, cold or hot, as you like.