Yield: 2 servings
- 1 small red beet
- 2 small or 1 large sweet potato
- 2 tablespoons heavy cream (or more)
- 3 tablespoons softened butter, divided
- Kosher salt and fresh ground black pepper
2. When the beet is just cool enough to handle, peel it and trim off the top and root end. For an even dice, trim sides so that it’s roughly cube shaped. Dice no more than 1/4 inch square. Set aside.
3. Cut the sweet potatoes into halves or quarters, depending on size. Place in a steamer basket placed in a medium pot over 1/2 inch of water. Cover the pot, bring the water to a boil and cook until tender, 15 to 20 minutes.
4. Drain potatoes and slip the skins off. Press through a ricer or food mill (or mash by hand). Add cream, 2 tablespoons butter, 1/2 teaspoon of salt and several grinds of pepper and stir to combine. Add more cream if necessary to make a smooth puree. Adjust seasoning. Cover and keep warm over very low heat.
5. Right before serving, heat the remaining tablespoon of butter in a small sauté pan or skillet until foaming. Add the cubed beets and toss to coat and warm through. Sprinkle with a little salt.
6. To serve, spoon half the potatoes on each plate and use the back of a spoon to make a round depression in the top of the mound. Spoon the beets into the depressions.