Camote or sweet potato can be eaten as a dessert now, check below for the recipe, Marcela Ossio Lazcano writes for La Prensa:
An economic proposal outside the conventional
Sweetpotato made a dessert
The chef Marco Antonio Quelca shares a recipe of his creation, based on a tuber.
Sweet potatoes, yams or sweet potato (camote) is a tuber which normally is served as garnish, for example, with a portion of chicken or pork to the oven. However, on this occasion, Marco Antonio Quelca, Bolivian chef based in Spain, presents this food in a dessert of his creation called creamed sweet potato [Cremoso de Camote].
The professional was one of 16 artists who represented Bolivia at the World Event Young Artists – WEYA (World meeting of young artists) that took place in Nottingham, England in September this year.
A dessert that will highlight in, any menu. Quelca says: “We know that this native tuber of our Bolivian sub-Andean lands, with a unique flavour, was and will be present in typical dishes as a garnish, baked preferably”.
For the gastronomic specialist, the lack of a less conventional use of sweet potato in Bolivia is what motivates him to use this unique and pleasant taste to any palate, in new proposals as he wants to, shares in this publication.
Creativity is a very important factor in gastronomy, says Quelca: “must be taken into account that several innovations can be achieved from a basic product, you just have to follow the restless child we have all inside”.
Creamy sweet potato is a cold dessert where leverages the versatility of sweet flavors, salty sweet potato and its soft texture. These elements are combined with a consistent singani flavoured honey sauce and placed a slice of chocolate itself, to “finish off” with style. According to Quelca, this delicacy will highlight in any menu and will make the guests to taste something different and above all in good taste.
4 Is the number of persons for which the ingredients of this recipe are calculated.
Prepared easy
The recipe for creamy potato proposed is for four people. Perfect for family sharing.
Ingredients
2 medium sweet potatoes
100 grams of sugar
100 ml of cream
50 ml condensed milk
(about 1 and 1/2 spoons)
100 ml of honey
Singani or whiskey to taste
Preparation. Wash the sweet potatoes with brush, to remove, thus, any residue of Earth. Take it to boil in abundant water, previously boiled, with half of the sugar by 40 minutes. Once cooked, peel them and blend with a little of the cooking water until you have a dough thin and light, similar to a thick jelly. Then beat the cream with the rest of the sugar until you reach about to a creamy composition. Later, in a bowl, mix in a circular way with the help of a spatula, the extract of sweet potatoes with the cream, condensed milk until you achieve a soft, spongy texture. Store it under refrigeration.
A sauce and the presentation of the dessert. Quelca complements this recipe with a delicious sauce: “heated honey until its texture is lighten, then added a bit of singani to give aroma and flavor, whisky can also be used, because it also tastes very well.” Then lower the heat and leave to take consistency again.”
With regard to the presentation of the sweetpotato creamy says that it can be served in glasses of very tasteful visual or shots. First, place the flavoured honey serving salsa, and above it, with a sleeve, put the creamy sweet potato. As a decoration option proposes a slice of chocolate, candy or crisp cookie.
I always like those people who are innovative and certainly Marco Antonio Quelca knows how to!!
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