Sweet Potato Foam

Sweet Potato Foam

  • 2 ×sweet potatoes
  • 200 mlChicken stock
  • 20 gbutter
  • 1 tbsp.cane sugar
  • 1 ×clove
  • 1 ×Cinnamon bark, almond-sized
  • 1 ×star anise
  • 1 ×Orange, Abrieb
  • 0.25 tsp.xanthan gum


Wrap the sweet potato in aluminium foil together with butter, sugar and the spices, and bake under the grill for approximately 40 minutes at 180°C. When they have cooled slightly, unpack them carefully and make sure to collect the juice in the foil.


Peel the potato and blend the liquids (stock, orange juice and juice from the foil) together with the xanthan gum. Then briefly mix in the very soft mashed potato and orange zest. The texture should be like a crème anglaise.


Pour the mixture through an iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on an iSi Professional Charger and shake 10 to 12 times.

iSi tip:
For more stability, use a little bit more xanthan gum.

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