Ana Luiza Tudisco - 10 Sweet Potato Recipes

10 Sweet Potato Recipes Ana Luiza Tudisco Translated by Luis Eduardo Machado 10 Sweet Potato Recipes Written By Ana Luiza Tudisco Copyright 2019 Ana Luiza Tudisco All rights reserved Distributed by Babelcube, Inc. www.babelcube.com Translated by Luis Eduardo Machado Babelcube Books and Babelcube are trademarks of Babelcube Inc.

I ngredients 2 lb of sweet potato 3 tbsp of olive oil 1 small onion, chopped 2 tomatoes (skinless, seedless), diced To taste: salt, pepper, parsley and Parmesan cheese Preparation Peel the potatoes and dice them; Take the potatoes to a boil. When soft, set aside; In a pan, saute the onion in olive oil until golden brown, add the tomatoes and spices to taste. Saute for a few minutes, add the potatoes, cover and leave for another 10 minutes over low heat; Sprinkle with Parmesan. I ngredients 6 Sweet potatoes 2 tbsp of skimmed milk 2 tbsp of grated Parmesan tablespoon of butter 5,5 oz of chopped ham 1 egg Salt to taste Preparation Wash the potatoes thoroughly and pierce the peel with a fork.

Arrange the potatoes (already pierced) in a baking dish; Place into preheated oven. Bake until the potatoes are tender; At approximately half the time, turn the potatoes over; Remove from oven and cut them in half; With a spoon, scrape the pulp and mash to a puree; Stir in the butter, milk, cheese and chopped ham, sprinkle salt and stuff potato; Pour the beaten egg over and sprinkle with more cheese; Bake until golden-brown.

I ngredients 1 medium sweet potato (boiled and peeled) 1 egg 2 tbsp of cocoa powder Honey to sweeten, to taste 1 cup of fine flaked oats cup of water tsp baking powder Preparation Beat all ingredients in a blender until obtaining an uniform, smooth and consistent batter. Grease a small baking dish and pour the batter; Preheat the oven and place the brownie to bake for about 25 minutes over medium heat. I ngredients 1 lb of purple sweet potato 4 cloves (Indian Cloves) 1 piece of cinnamon stick 4 cup of water 2 cup of sugar 1 tsp vanilla essence Preparation Peel the potatoes and cut them into small pieces; Put the potatoes in a pressure cooker, mix the cloves, cinnamon and cover with 4 cups of cold water; Cover the pan, bring to medium heat and cook for about 10 minutes or until potatoes are tender; Turn off the heat, wait for the pressure to come out and open the pan; Drain water, discard cloves and cinnamon stick; In a saucepan, make a syrup with the sugar, melting until golden brown; Add the vanilla essence to 1 cup of water and slowly pour into the corners of the pan, until all the clods dissolve; Bring to a boil until slightly thickened. I ngredients 1 lb of sweet potato 8 oz (box) of heavy cream (without serum) 2 tbsp of grated Parmesan 1 cup of milk 1 tsp of margarine To taste: salt, nutmeg, ginger powder and oregano Preparation Fill a pan with water, boils potatoes for 20 minutes. I ngredients 1 lb of sweet potato 8 oz (box) of heavy cream (without serum) 2 tbsp of grated Parmesan 1 cup of milk 1 tsp of margarine To taste: salt, nutmeg, ginger powder and oregano Preparation Fill a pan with water, boils potatoes for 20 minutes.

Drain and peel the potatoes; Put the potatoes and all the ingredients in a blender; Beat for 10 minutes at full speed; Pour into a pan and bring to low heat; Stir until it boils.

I ngredients 1 tbsp of yeast 4 tbsp of all-purpose flour 2 eggs 2 lb of sweet potatoes 4 tsp of sugar cup of oil Salt to taste Preparation Prepare a dough with warm water, yeast and flour; Mix until dissolved, then let it rise for one hour; After cooking the sweet potatoes, mash them well; When dough has risen, mix two eggs in a bowl and dissolve with a fork; Add sugar, oil and a pinch of salt; Slowly add the mashed sweet potatoes and the flour dough to the egg mix, until reaching the point of rolling; Shape the loaves in any way you want; Bake over medium heat.Next page