for 4 people

Puree

2 kg	sweet potatoes, peeled, chopped
	salted water, boiling
1	garlic clove, squeezed
1 tsp	salt
¼ tsp	cayenne pepper
30 g	butter

Eggs

1 ½ litre	water
1 dl	white wine vinegar
4	eggs

To serve

1 dl	sour single cream
2 tbsp	water
¼ tsp	turmeric
30 g	tortilla chips, roasted, coarsely chopped

How it's done

Puree

Cook the sweet potatoes in boiling salted water for approx. 25 mins. until soft. Drain the water, allow the residual moisture to evaporate by shaking the pan on the switched-off hob, add the garlic, season, puree. Mix in the butter.

Eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 3 mins. Remove the eggs with a slotted spoon, drain.

To serve

Plate up the potato puree, top with the eggs. Puree the sour single cream, water and turmeric, drizzle on top, serve with the tortilla chips.

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