Starch from sweet potatoes served with a butter and sage sauce

Components

• 1 kilogram of sweet potatoes (approximately 5 pieces)
• Two egg yolks
• 1 1/4 cups of wheat flour
• 100 grams of butter
• One bundle of sage
• One tablespoon of salt
• flour from wheat to dust the countertop

Mode of preparation

1. Wash, peel, and chop each sweet potato into medium-sized pieces. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for an additional 20 minutes until the sweet potatoes are tender—test their softness with a fork.

1. Place the sweet potato pieces in a sieve and allow the water to drain thoroughly. While still warm, press the pieces through a potato ricer into a bowl and season with salt.
2. Add 1/4 cup (tea) of wheat flour to the cooled sweet potato to prevent the egg yolks from cooking due to heat. Mix the yolks and love thoroughly. Gradually add the remaining flour until the dough reaches the right consistency. To test the dough, use clean hands to separate a portion and try to shape it into a ball without it sticking to your hands. The amount of wheat flour needed may vary—avoid adding too much initially, as the dough will absorb more flour over time while shaping.
3. To shape the horns: dust the work surface with wheat flour. Take a piece of dough and roll it into strands about 1 cm thick using your hands. Cut the strands into 2 cm segments with a knife or spatula. Place the pieces onto a large or heat-resistant baking tray dusted with flour and set aside. Continue this procedure with the remaining dough.
4. Bring a large pot of water to a boil over high heat. Grease a large baking sheet with oil. When the water starts boiling, stir in one tablespoon of salt.
5. Using a skimmer, immerse roughly 10 pints at once into the boiling water. Allow them to cook until they rise to the top. Take out the horns, letting the water drain through the scum, then place them on the oil-coated baking pan. Continue cooking the rest of the horns, and don’t discard the cooking water—it will be used to prepare the sauce.
6. Use a large skillet, ideally non-stick, and set it over medium heat. As it heats, add half a tablespoon of butter and approximately 30 horns. Cook for 1 minute on each side to brown evenly. Move them to a plate and cook the remaining horns, adding butter to each batch.
7. After browning all the pinches, lower the heat and add 4 tablespoons of butter. Once melted, add the sage leaves and cook for about 1 minute to release their aroma. Turn off the heat and add a pinch of baking water shell. Swirl the pan gently to combine and create a smooth sauce—avoid stirring with a spatula to prevent the butter fat from separating.
8. Simmer the golden horns with the sauce and sage leaves. Serve immediately.

Purchase only what is necessary

Store

Tramontine Wooden Table

Chief Knife, Zwilling

Oxo potato juicer

Mimo Style stainless steel spatula

Tramontina Stainless Steel Cookware Set with Glass Lids

Hercules Stainless Steel Sheet

Cooking without batter, Zwilling J.A. Henckels

Measure reapers

Concha, Hércules