Ingredients
1 kg
- 2 sweet potatoes
- 100 g crème fraîche
- 100 g coconut milk
- 10 g Bresc Lemongrass puree
- 10 g Bresc Ginger puree
- 10 g Bresc WOKchilli
- 15 g coriander, chopped
- 10 g Bresc Beemster garlic puree
- 25 g fish sauce
- 200 g Bresc Alioli limón
Ingredients
Preparation method
Bake the potatoes in their jackets in an oven at 200 degrees until they are soft. Peel them and mash them until smooth. Puree all the ingredients and mix them until into the potato.
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