The sweet potato, sweet potato, boñato, kumara, face,, moniato, sweet potato, sugary sweet potato, sweet potato or sweet potato is a traditional dessert in Argentina, Paraguay, Uruguay, Dominican Republic and Venezuela. The sweet potato is originally from the South American tropical zone and since ancient times its cultivation extends throughout the Antilles. However, today it is sown in many other parts of the world. The southern sweet potato sweet is similar to a dense jam that has a solid texture and a characteristic dark orange color, very similar to caramel. In Argentine supermarkets it is sold in round and flat cans. Sureños usually accompany this sweet potato jelly with cheese. This combination some southern people call it
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make sweet potato with chocolate: |
| Sweet sweet potato: 1200 kilograms of sweet potato 800 grams of sugar (4 cups) 200 milliliters of water 1 teaspoon of glucose 1 teaspoon of vanilla extract | GELIFIER: 20 grams of jelly without flavor or two envelopes 100 milliliters of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make sweet potato with chocolate:
1. Gather and organize the ingredients. Likewise, I have the belongings required to develop this magnificent Culinary Creation of Argentina …, Homemade sweet potato with chocolate!
2. Wash the sweet potatoes well and then boil. Calculate approximately between 25 and 30 minutes before retiring them from the fire. Check the appropriate cooking point by clicking a sweet potato with a stick to the center. If you slide gently, without experiencing any resistance, you are ready.
3. While the sweet potatoes are cooked, prepare the syrup. Heat the 800 g of sugar over high heat along with 200 ml of water. Add the glucose to avoid the possible crystallization of sugar and gain a soft consistency. You will know when the syrup is at its point when introducing a spoon and letting fall. If it falls in the form of a thread, you are ready to add it to the homemade sweet potato. Booking.
Trick: glucose is optional, but advisable.
4. When the sweet potatoes are tender, remove them from the fire. Then, let them drain for a while. Proceed to peel them while they remain warm. Once peeled, discarded the shells. You will get about 1 kg of pulp, equivalent to the proportion of sugar necessary to prepare the sweet potato and chocolate recipe.
5. Prepare a very soft and lump-free texture puree. This step is fundamental for the proper texture of the homemade sweet potato.
6. Once the puree is ready, prepare a saucepan and cook over moderate heat. Stir with energy and slowly incorporate the syrup.
Trick: Use a whisk to avoid lumps.
7. Once the syrup is integrated, it constantly stir, using a wooden spoon. It is important not to stop moving, because if you do not start bubbling and you can burn.
8. The homemade sweet potato sweetness will gradually get thicker. While you remove it, you can notice that leaves a trail that defines more and more every time you pass the spoon. After 15 minutes, the spoon will leave a firm groove or that fades very slowly at the bottom of the pot. If so, turn off the fire.
9. Place the flavorless jelly inside a bowl. Add the water at room temperature and remove until you dissolve completely. Let the gelatin stand for 5-10 minutes.
Trick: This process is called hydration or activation.
10. Complete the gelatin hydration process by applying the water bath. Remove up all lumps.
Trick: This process is called hydration or activation.
11. Once activated, add the flavorless jelly to the sweet potato. Stir up completely and aromatizes with vanilla.
Trick: When you apply vanilla to a cooked preparation, add it after turning off fire. Thus will aromatize better.
12. Derritate chocolate in the water bath. Look at the image to do it in the same way.
13. Pour the melted chocolate on the sweet. At this point, the number of times you mix will define the final appearance of the sweet potato with chocolate. If you prefer marbled, stir once. But, if you prefer a more uniform appearance, it removes several times.
Trick: The sweet potato candy with traditional chocolate is always distinguished by wearing some orange veins.
14. Prepare a previously moistened mold. The surface with kitchen film paper, ensuring that many wrinkles are not formed because then they stay as part of the external dessert texture.
15. Patch the preparation within the lined container with film. It gives little taps with the palms to the container below. You can also tap on the table with the purpose of eliminating possible air bubbles. Then, alisa the surface of the sweet using a spoon. Finally, seal the container by placing another film on top and let it cool at room temperature. Then, save the homemade sweet potato in the refrigerator and wait until the next day to unmold.
Trick: It is advisable to leave the sweet in the refrigerard overnight, as it solidifies correctly.
16. The next morning, unmold the sweet potato, remove the FIM and … to savor! This dessert is fascinating for its soft but firm texture. In addition, it reflects in its flavor the magnificent mixture of two Latin American giants: the sweet potato and chocolate. Infinitely sweet but without empalagar!
17. Try this exquisite southern culinary creation, accompanied by a good piece of cheese. Visit América del Sur through its flavors. The mate, the grills, the alfajores, the dulce de leche (white delicacy, arequipe or cajeta) and the sweet potato with chocolate. What do you think of this recipe? Please share your comments with us and encourage yourself to explore new culinary experiences. If you dare, share a photo as proof!
