Sweet potato and cinnamon mash

Heat the liquid crème fraîche in a msall saucepan with the star-anise and the cinnamon stick. Remove form heat, cover and leave to infuse for 30 minutes.

Peel the sweet potato, cut into large chunks and cook for 10 to 15 minutes in a pan of boiling water with the bay leaf, until the chinks are soft.

Drain, remove the bay leaf, return the sweet potato to the pan and mash using a potato masher.

Mix the puree with the infused cream, add a small amount of salt and pepper.