Method

In a large saucepan, cover the sweet potatoes with cold water and bring to a boil.  When the water is bubbling, add the sugar and pineapple pieces and boil fast for 15-20 minutes, uncovered, or until the potatoes are soft and the liquid has partly reduced.

Strain and reserve the sweet cooking liquid.  Give the pineapple and sweet potato a quick whiz in a blender or food processor, adding just enough of the cooking liquid to produce a smooth mash.

Serve warm or chilled in individual glasses with a spoonful of  crème fraîche and a few pineapple chunks.

Serves: 6

Reprinted with permission from ©Octopus Publishing Group, Mexican Modern: New Food From Mexico, by Fiona Dunlop, published by Interlink Publishing  click for book review

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