- Boil whole potatoes and purple sweet potatoes until softened. Dish out and allow to cool. Peel and mash until fluffy. Add whipping cream, butter and a dash of salt and ground white pepper. Mix well. Keep warm and set aside.
- Pat the eel meat dry and marinate lightly with a dash of salt and ground white pepper. Allow the eel meat to air dry.
- Stir seasoning mix well over hot water. Brush a layer onto the eel. Roast eel in a 180°C preheated oven. Continue to baste with seasoning mix periodically until the eel is cooked through. Plate the eel.
- Stir sauce mix well over hot water. Drizzle over the eel. Serve with the mashed purple sweet potatoes.