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Pastel de Batata y Choclo
A delightful sweet and savory cake combining the earthy sweetness of sweet potato with the texture of corn, often served as a side dish or a light dessert.
ð§ ææ
- 500 g Sweet potatoes(peeled and boiled until tender)
- 2 cups Corn kernels(fresh or frozen)
- 3 large Eggs
- 1/2 cup Sugar
- 1/4 cup Milk
- 50 g Butter(melted)
- 1/4 cup All-purpose flour
- 1/2 tsp Salt
- 1 tsp Vanilla extract
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round baking dish.
ð¡ ããã®ã³ã: Ensure the oven is fully preheated for even baking. - 2
Mash the boiled sweet potatoes until smooth. In a separate bowl, lightly beat the eggs.
ð¡ ããã®ã³ã: Use a fork or potato masher for the sweet potatoes. - 3
In a large bowl, combine the mashed sweet potatoes, corn kernels, beaten eggs, sugar, milk, melted butter, flour, salt, and vanilla extract. Mix until well combined.
- 4
Pour the mixture into the prepared baking dish and spread evenly.
ð¡ ããã®ã³ã: Ensure the batter is smooth and free of lumps. - 5
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
â±ïž 45 minutesð¡ ããã®ã³ã: The cake should be golden brown on top. - 6
Let the cake cool in the dish for about 10 minutes before serving. It can be served warm or at room temperature.
ð¡ ããã®ã³ã: This cake is delicious on its own or with a dollop of cream.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add a tablespoon of grated cheese to the batter.
- âEnsure the sweet potatoes are fully cooked and mashed smoothly to avoid a lumpy texture.
- âAdjust the sugar quantity based on your preference for sweetness.
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- Add a pinch of cinnamon or nutmeg for a warmer spice profile.
- Incorporate a small amount of shredded coconut for a tropical twist.