Sweet Potato Mont Blanc (For Lazy Bakers)

• 6 slice Chiffon Swiss rolls
• 100 grams Sweet potato (boiled and passed through a sieve)
• 10 grams Sugar
• 1 tsp Rum
• 50 grams Heavy cream
• 30 grams Milk
• 100 grams Heavy cream
• 10 grams Sugar
• 1 Vanilla extract
• 1 Marron glaces or candied chestnuts
• 1 Gold leaf powder
• 1 Powdered sugar

1. Combine all ingredients for the sweet potato cream into a bowl.
2. Beat with a hand mixer until it forms a stiff peak.
3. Pack into an icing bag attached with a Mont Blanc nozzle.
4. Combine ingredients for the whipped cream in a separate bowl.
5. Whisk until it forms stiff peaks.
6. Pack into another icing bag with a round nozzle.
7. Top with a marron glace or candied chestnut onto a slice of chiffon Swiss roll.
8. Squeeze whipped cream.
9. Then squeeze the sweet potato cream all around.
10. Use a tea strainer to top the sweet potato cream with powdered sugar.
11. Put the remaining whipped cream on top, then top with a marron glace or candied chestnut cut in half.
12. Also garnish with gold leaf powder to make it even more elegant!
13. I slightly messed up the squeezing part... but it was still delicious!

swiss rolls, sweet potato, sugar, heavy cream, milk, heavy cream, sugar, vanilla, chestnuts, leaf powder, sugar

Taken from cookpad.com/us/recipes/169241-sweet-potato-mont-blanc-for-lazy-bakers (may not work)