Instructions

Prepare the Chestnuts and Sweet Potato

1. Make a cross in each chestnut with a knife to score the skin.
2. Clean the skin of the sweet potato by washing away dirt.

Cook the Sweet Potato and Chestnuts

1. Place the sweet potato and chestnuts in an oven preheated to 180°C (360°F).
2. After 15 minutes, take the chestnuts out and let them cool.

Peel the Chestnuts

1. Peel off the skins of the chestnuts and set them aside.
2. Bring a saucepan of water to a boil, add 40 grams of butter and a pinch of salt.
3. Add the peeled chestnuts, reduce to a simmer, and cook for 10–15 minutes, until tender when pierced with a fork.
4. Mash them with a potato masher.

Take Out the Roasted Sweet Potato

1. Remove the roasted sweet potato from the oven.
2. Peel away the skin and place the flesh in the saucepan with the chestnuts.
3. Mix well, ensuring everything is cooked through.

Make the Purée and Adjust the Flavor

1. Pass the mixture through a passe-vite (food mill) to achieve a smooth texture.
2. Adjust the seasoning with more butter or salt if needed.

Serve

1. Spoon the purée onto plates as a side dish or into a bowl for serving.
2. Optional: Garnish with a sprinkle of fresh herbs like chives for extra flavor.

Tips

• For a richer flavor, replace some of the cooking water with warm milk or cream when blending.
• Serve as a side dish with roasted meats, poultry, o