- 1 large sweet potato (1 pound), peeled and cut into 2-inch pieces
- 1 large tomato (8 ounces), chopped
- 1/2 cup water
- 1/4 cup heavy cream
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 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.
The sauce can be refrigerated for 1 week or frozen for 1 month.