Serves 4


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


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.


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.

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