Melt 2 tbsp (30 mL) of butter in a saucepan. Add the shallots and sauté 4,5 min until slightly brown in colour.

Add the sweet potatoes and deglaze with the white wine. Reduce until half the liquid is absorbed.

Add enough water to cover the potatoes.Add the bay leaf, season with salt, and cook until the potatoes are tender, about 20 min.

Remove the bay leaf and purée in a food processor until smooth. Add the butter and the sour cream.

Gently stir in the Canadian Gouda until velvety smooth. Adjust the seasoning and serve with a drizzle of 35 % cream and a Gouda crisp.

Optional: Canadian Gouda crisps

Place 1 1/2 tbsp of the Gouda on a non-stick baking sheet. Shape into rounds, using a circular cookie cutter. Repeat to make 4 crisps.

Place in a 425 °F (220 °C) oven for 4 minutes

While hot, remove from the pan using a spatula. Let them cool.

Enjoy the delicious, crunchy crisps.

Chef Caroline McCann Bizjak