Sweet Potato Dessert Postre De Camote Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place camote in a large pot and cover with water. Add salt and bring to a boil. Cook over medium heat until crisp-tender, about 10 minutes; do not overcook. Drain and transfer camote to a 9x13-inch baking dish.
• Combine pineapple, brown sugar, butter, and cinnamon in a bowl; pour over the camote in the baking dish and toss to coat. Cover with aluminum foil.
• Bake in the preheated oven until soft and bubbly, about 1 hour. Remove aluminum foil and bake 15 minutes more.

Steps:

• Boil, bake, or steam your sweet potatoes until soft. Let cool, peel, and refrigerate.
• When ready to make the dessert, cut sweet potato into 1/2-inch slices and let sit until room temperature (or at least long enough to get the "refrigerator cold" off them).
• For each serving, place 3 or 4 slices of sweet potato in a small bowl. Top with marmalade, then a dollop of cream, and finally a generous sprinkling of chopped nuts. Eat with a spoon.
• Variations: If you like it really really sweet, drizzle sweetened condensed milk on it instead of the cream. Or use maple syrup instead of jelly or marmalade, and omit the cream.