This sweet potato dessert recipe is ideal for the cold season, as it is sweetened with condensed milk and a perfect combination of spices and creaminess. Enjoy this recipe for the Day of the Dead offerings or as a side for your afternoon coffee.
4 sweet potatoes, large, peeled and cut into medium cubes
water, to cook the sweet potato
1/3 cups orange peels, to cook the sweet potato
1/3 cups lime peels, to cook the sweet potato
1 stick cinnamon, to cook the sweet potato
1/4 cups butter, in cubes
1/4 cups orange juice, seedless
1 cup evaporated milk
1 1/2 cups condensed milk
1/2 cups milk
1 tablespoon cinnamon powder
1 teaspoon nutmeg powder
2 cloves, whole
whipped cream, for decoration
pecans, chopped, for decoration
lime, triangles, for decoration
Preparation
35 mins
45 mins
Low
In a deep pot, place the sweet potatoes in cubes, pour enough water to cover, add orange peel, lemon peel, cinnamon, and cook over high heat until the water boils. Cover and cook for 20 minutes over medium heat, until the sweet potato is soft enough, then it will be time to remove from heat and drain.
Place the sweet potato in a bowl and mash it with a potato masher until you get a purée. Set aside.
In a deep hot pan, melt the butter, add the sweet potato purée, orange juice, evaporated milk, condensed milk, whole milk, cinnamon, nutmeg, and cloves; mix and cook over medium-low heat for 25 minutes, remembering to stir constantly so that it doesn't stick to the bottom. Remove from heat and let cool.
Once cooled, serve in cups, accompany with whipped cream, chopped nuts, and garnish with lemon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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