Ingredients
1 large sweet potato (1 pound), peeled and cut into 2-inch pieces
1 large tomato (8 ounces), chopped or one 14oz can tomatoes including liquid (omit 1/2 cup water)
1/2 cup water
1/4 cup heavy cream
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
Preparation
In a large saucepan, cover the potato with enough water to cover by 2 inches. Boil until tender, about 20 minutes. Drain and transfer the potato to a blender. Add the tomato, water, cream and olive oil and puree until smooth. Season with salt and pepper and serve hot.
MAKE AHEAD The sauce can be refrigerated for 1 week or frozen for 1 month.
