CAMOTE DELIGHT RECIPE
Sweet Potato/Camote Delight Recipe. This Pinoy dessert is so easy to prepare. Peel off the skin and mashed the cook camote or sweet potato then add condensed milk, butter and sugar then mixed it and refrigerate.
Provided by Eduardo Joven
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- Boil the Sweet Potato until cook
- Peel the skin then place on a separate bowl.
- Mix the butter, sugar and condensed milk
- Mash sweet potato "camote" with fork until smooth.
- Add butter mixture in mashed Camote and mix well.
- Spoon in paper cups, top with butter and chilled for 30 minutes then serve.
Nutrition Facts : Calories 175 kcal, Carbohydrate 38 g, Protein 4 g, Fat 1 g, Sodium 35 mg, Fiber 5 g, Sugar 26 g, ServingSize 1 serving
GINATAAN (SWEET POTATOES IN COCONUT MILK)
Every Filipino I know loves Ginataan...a hot dessert of sweet potato and yam in sweetened coconut milk. We also add sliced Filipino Saba banana and little Mochiko balls (bilo bilo). Saba is a cooking banana similar to Plaintain, and can be found at Asian markets. Leave out the Saba if you can't locate it; do not use regular banana as it gets too mushy when cooked. Ginataan is Filipino comfort food at its finest!
Provided by May M
Categories Dessert
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.
- Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.
- While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.
- When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.
- When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.
- Store leftovers in fridge; reheat before serving.
Nutrition Facts : Calories 413.2, Fat 15, SaturatedFat 13.1, Sodium 118.6, Carbohydrate 68.1, Fiber 6.8, Sugar 33.7, Protein 5.2
FILIPINO SPICY SWEET POTATO SHOOTS, TOMATO, ONION SALAD
This is just my version of the sweet potato shoots (talbos ng kamote) salad that is usually paired with rice and fried fish or pork.
Provided by chef1aB
Categories Vegetable
Time 5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine tomatoes, red onions, lemon/lime juice, zest, garlic, chili pepper, fish sauce, salt, and pepper. Toss together. Allow it to marinate for 5-10 minutes.
- Combine the tomato and onion mixture with the blanched sweet potato shoots. Toss together. Adjust salt & seasoning to taste.
- Drizzle with oil.
- Serve with white rice and fried fish or pork.
Nutrition Facts : Calories 106.7, Fat 0.2, Sodium 232.1, Carbohydrate 25.4, Fiber 4, Sugar 5.7, Protein 2.3
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