Puree of sweet potato with orange and shallot

Heat the olive oil and fry the shallots in it.

Scoop the sweet potatoes through. Add 100 ml of orange juice, a dash of water and salt and cook the potatoes with the lid on the pan in 15-20 minutes until done. Drain and collect the moisture.

Add 3 tablespoons of mascarpone and possibly a dash of cooking liquid and mash the potatoes to a smooth puree. Spoon 1 red pepper without seeds, cut into pieces, and season with salt and freshly ground pepper.

Tasty with beef, pork and chicken.