sweet potato

Sweet Potato and Almonds Tarts

Last week I published this recipe, where I used sweet potatoes. I liked the result so much, that I also made these small tarts, very similar to the traditional portuguese bean tarts. Like the beans, sweet potato is also very rich in starch, and acts as a great natural thickener for any recipe. These cakes were a hit here at home, and because I baked a dozen of them I had to give some…lucky me or else I couldn’t get in my pants tomorrow.

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But if you’re not a big fan of sweet potatoes (I don’t like them on savory dishes) you may be completely rested with this recipe, because it’s flavor is very discreet and soft, and the filling is flavored with cinnamon, so you won’t feel a lot of the sweet potato.

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SERVES: 12
TIME: 60 MIN

INGREDIENTS:

dough:
200g Wheat Flour
80g butter
1 egg
Warm water
Butter and flour for the molds

filling:
1 tsp of powdered cinnamon
250g sweet potato
50g grated almonds
200g Sugar
200 g Butter
100g Wheat Flour
5 Egg yolks + 3 eggs
Powdered sugar and cinnamon for dusting

PREPARATION:

dough:
Sift the flour into a bowl, add the softened butter and the egg. Add enough water to knead it.
Let the dough rest in the refrigerator for 15 minutes. After this time, grease the molds with butter and sprinkle with flour. Line them with the dough and place them in the refrigerator while you prepare the filling.

filling:
Bake the potatoes. Peel them and mash them into a puree.
In a bowl place the grated almonds and the mashed potatoes. Add the egg yolks and eggs, stirring between additions. Incorporate the flour, the sugar and the softened butter. Mix.
Put the filling in the molds and bake in a preheated oven at 160°C for 30-40 minutes.
When the tarts are cooked, remove them, let them cool before unmolding and serve sprinkled with powdered sugar and cinnamon.

Sweet potato churros with dark chocolate and orange ganache

Finally a recipe! Lately I know I haven’t been widely available, sometimes life is busy … we get so caught up in things of the everyday life, that time it’s never enough.

The backyard of my mother in law has been very generous this month: tangerines, cabbages, broccoli, nuts. Also came some beautiful sweet potatoes, and this weekend was the ideal opportunity for putting them to good use. I confess that I don’t love them as a company to meat or fish, but in desserts they’re very versatile.

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These churros came out something special, and the ganache flavored with orange helps to cut their richness. I know that Christmas is almost at the door (bye bye diet! Only one month missing, have you noticed ?? !!) but on a rainy Sunday, I couldn’t ask for anything else!

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SERVES: 6
TIME: 45 MIN

INGREDIENTS:
300ml water
1 tsp salt
300g Wheat Flour
200g sweet potato
1 Egg
Oil for frying (1/2 L)
100g Dark Chocolate (70%)
100ml cream
Zest of 1/2 Orange

PREPARATION:
Bake the potatoes (with the skin) and when cooked drain and let them cool. Scoop out the skin and reduce them to puree. Reserve.
Put a container in a water bath, melt the chocolate with the cream and orange zest, stirring occasionally. Reserve.
In a pot add the water and salt and bring them to boil.
Turn off the heat and add the flour stirring constantly. Add the potato pulp and the egg, mix and set aside for 15 minutes in the refrigerator.
Place the oil in a pan or fryer and let it heat (up to 160 ° C approximately).
Place the dough in a pastry bag and start putting pieces of it into the hot oil. You can fry circles of dough and then cut after they’re ready with the help of scissors, or as you put the dough in the oil with the help of an extra pair of hands cut it into equal lengths.
When golden remove the churros, place them on paper towels before serving with the chocolate ganache. Serve hot.