Atropellado de camote y coco — sweet potato and coconut purée
A thick sweet potato and coconut purée scented with cinnamon.
Active time25 min
Cooking45 min
Total1 h 30 minResting : 30 min
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Ingredients
- 454 g sweet potatoes
- ½ tsp ground cinnamon
- half a cup of coconut milk
- three quarters of a cup of sweetened shredded coconut
- a quarter of a cup of sugar
Preparation
Wash the sweet potatoes. Cover with water in a saucepan. Bring to the boil, cover and simmer for about 30 min, until tender throughout.
454 g sweet potatoes- saucepan
- lid
While they cook, mix the coconut milk and shredded coconut. Drain the sweet potatoes and cool for about 10 min. Peel them, then push the flesh through a sieve with a spoon. Mix with the sugar and soaked coconut.
half a cup of coconut milkthree quarters of a cup of sweetened shredded coconuta quarter of a cup of sugar- mixing bowl
- fine sieve
- knife
- spoon
Return the purée to the saucepan. Stir over medium heat for about 15 min, until thick and smooth and pulling away from the base. Divide between small dishes, cool for about 20 min and dust with cinnamon.
½ tsp ground cinnamon- saucepan
- spatula
- small dishes
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration