Recipe Sweet potatoes puree with cinnamon

1. Heat the liquid cream in a small pan with the star anise and cinnamon stick. Remove from the heat, cover and leave to infuse for 30 minutes.
2. Peel the sweet potatoes, chop into large cubes and cook for 10 to 15 minutes in boiling water with the bay leaf, until tender.
3. Drain the sweet potato, remove the bay leaf, and to the pan and crush with a potato masher into a purée. 
4. Over a low heat, combined the purée and infused cream, and season with salt and pepper.
5. Fill the jars up to 2 cm from the brim, seal tightly and proceed immediately to the heat treatment, 45 minutes at 100°C.

Alternative: Once you have made the purée, try adding the following spices : a pinch of ginger powder, 3 pinches of curry powder or turmeric, 3 pinches of cinnamon powder and 2 pinches of star anise powder.