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.
🧂 Ingredients
- 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
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round baking dish.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
⏱️ 45 minutes💡 Tip: 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.
💡 Tip: This cake is delicious on its own or with a dollop of cream.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of grated cheese to the batter.
- ✓Ensure the sweet potatoes are fully cooked and mashed smoothly to avoid a lumpy texture.
- ✓Adjust the sugar quantity based on your preference for sweetness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cinnamon or nutmeg for a warmer spice profile.
- Incorporate a small amount of shredded coconut for a tropical twist.