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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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 180ยฐC (350ยฐF). Grease and flour a 20cm (8-inch) round baking dish.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
โฑ๏ธ 45 minutes๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: This cake is delicious on its own or with a dollop of cream.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can add a tablespoon of grated cheese to the batter.
- โEnsure the sweet potatoes are fully cooked and mashed smoothly to avoid a lumpy texture.
- โAdjust the sugar quantity based on your preference for sweetness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of cinnamon or nutmeg for a warmer spice profile.
- Incorporate a small amount of shredded coconut for a tropical twist.