Serves 4
Ingredients
Sweet potato
4 white sweet potatoes
1kg coarse salt
Water to sprinkle
Beldroega ( herb to garnish )
Chimarrão reduction
100g chimarrão
100ml white vinegar
100ml white wine
200ml water
1 white onion
2 red onions
1 leaf of laurel
1 sprig of rosemary
Black pepper
Aromatic clarified butter and béarnaise
500g of whole butter
100g of processed Yerba Mate
8 egg yolk
Method
Sweet potato
Wash the potatoes. Place them on a baking dish and fully cover with coarse salt. Sprinkle water on them and bake in the oven for 1 hour at 200° C Once cooked let the potatoes cool down in the salt, then clean them, once cooled, using a paper roll.
Chimarrão reduction
Heat all the ingredients on a low flame for approx 30 minutes and then strain through a very clean cloth.
Aromatic clarified butter and béarnaise
Heat the butter and processed yerba mate over a low flame for 10 min then strain through a very clean cloth.
Place a bowl over a pan of water and steam the egg yolks, mix in 50 ml of chimarrao reduction using a hand whisk. Add the aromatic clarified butter slowly, beating for a while. The mixture should emulsify and become creamy.
Plating
Warm the potatoes and cut them in half.
Using a round plate place the sweet potato and serve with chimarrão béarnaise and garnish with beldroega.
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