How to make it

  • Melt 30 ml (2 tbsp) butter in a saucepan. Add shallots and saute until slightly brown. Add sweet potatoes and deglaze with the white wine. Reduce until half the liquid is absorbed.
  • Add enough water or stock to cover potatoes. Add the sprig of thyme, season with salt and cook until potatoes are tender. Remove the thyme and puree in a food processor or with a hand blender until smooth. Add butter and sour cream. Gently stir in Gouda until smooth. Adjust seasoning and serve with a drizzle of cream.

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