Serves 4

Ingredients 

Sweet potato

4 white sweet potatoes

1kg coarse salt

Water to sprinkle

Beldroega ( herb to garnish )

 

Chimarrão reduction

100g chimarrão

100ml white vinegar

100ml white wine

200ml water

1 white onion

2 red onions

1 leaf of laurel

1 sprig of rosemary

Black pepper

 

Aromatic clarified butter and béarnaise

500g of whole butter

100g of processed Yerba Mate

8 egg yolk

 

Method

Sweet potato

Wash the potatoes. Place them on a baking dish and fully cover with coarse salt. Sprinkle water on them and bake in the oven for 1 hour at 200° C Once cooked let the potatoes cool down in the salt, then clean them, once cooled, using a paper roll.

 

Chimarrão reduction

Heat all the ingredients on a low flame for approx 30 minutes and then strain through a very clean cloth.

 

Aromatic clarified butter and béarnaise

Heat the butter and processed yerba mate over a low flame for 10 min then strain through a very clean cloth.

Place a bowl over a pan of water and steam the egg yolks, mix in 50 ml of chimarrao reduction using a hand whisk. Add the aromatic clarified butter slowly, beating for a while. The mixture should emulsify and become creamy.

 

Plating

Warm the potatoes and cut them in half.

Using a round plate place the sweet potato and serve with chimarrão béarnaise and garnish with beldroega.

 

Find out more about Alex Atala here and about FOUR's International Edition here.