Mexican Street Desserts

Mayte Rueda
Dare to prepare these delicious Mexican desserts commonly sold by street vendors, who roam the streets of Mexico City in their characteristic mobile wood-fired ovens shaped like carts, offering typical sweet potatoes and ripe bananas.The trade of these vendors has been a tradition since the 19th century and although there are fewer of them now, they still remain and fill the streets with their characteristic whistle announcing they are ready to eat. Ready to prepare these sweet potato and banana recipes?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 orange
  • 1 grapefruit
  • 1 lime
  • sugar
  • star anise pod
  • 1 stick cinnamon
  • 1 sweet potato
  • 1 purple sweet potato
  • 1 plantain
  • condensed milk
  • cinnamon powder
Preparation
10 mins
1h
Low
  • Preheat the oven to 200°C.
  • On a cutting board and using a knife, peel the skin of the orange, grapefruit, and lemon. Reserve the pulp, which can be used in other preparations.
  • On a baking sheet lined with aluminum foil, sprinkle the sugar, star anise, cinnamon stick, and the citrus peels you cut; place a rack on top and lay the sweet potatoes and ripe bananas on it.
  • Once the oven is ready, place the prepared baking sheet inside and cook for approximately one hour; the internal texture should be soft and the exterior slightly charred.
  • Peel the bananas and sweet potatoes and serve them warm accompanied by condensed milk and cinnamon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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