He sweet potato sweet It is a classic of traditional pastry in many countries of Latin America. Its sweet flavor and firm texture make it a favorite both as a stand-alone dessert and as a company with cheese, creating the famous “vigilante.”
This sweet has deep roots in Latin American cuisines, being especially popular in Argentina, Uruguay and Paraguay. Its preparation takes advantage of the natural sweetness of the sweet potato, combining it with simple ingredients to achieve a soft and gelatinous texture.
Ideal to accompany snacks or as part of a dessert board, this homemade sweet is a tribute to tradition and the flavors of yesteryear.
Preparing homemade sweet potato candy is an excellent option for those looking for an authentic dessert, free of preservatives and full of flavor. The sweet potatowith its natural sweetness and creamy texture, is the ideal base for this sweet. In addition, when preparing it at home, it is possible to adjust the level of sweetness and firmness to taste.
With this quick and simple recipeyou can enjoy a sweet that combines perfectly with cheese or as an accompaniment to breakfasts and snacks.
Preparing homemade sweet potato candy takes approximately 2 hours in total:
- Preparation of ingredients and cooking of the sweet potato: 40 minutes.
- Preparation of the sweet: 50 minutes.
- Rest for it to firm up: 30 minutes.
- 1 kg of sweet potatoes.
- 800 g of sugar.
- 1 sachet of unflavored gelatin (7 g).
- 100 ml of water (to dissolve the gelatin).
- Zest of 1 lemon.
- Juice of 1 lemon.
- 1 teaspoon vanilla essence.
- Wash the sweet potatoes, peel them and cut them into medium pieces. Cook in plenty of water until tender (approximately 30 minutes).
- Drain the sweet potatoes and pass them through a masher or mash well until you obtain a smooth puree.
- Place the mashed sweet potato in a large pot along with the sugar, zest and lemon juice.
- Cook over medium heat, stirring constantly with a wooden spoon to prevent sticking, for a few 30-40 minutes until it thickens.
- Meanwhile, dissolve the unflavored gelatin in 100 ml of warm water and let it sit for 5 minutes.
- Add the dissolved gelatin and vanilla essence to the sweet potato mixture. Cook for 10 minutes extras, making sure everything is well integrated.
- Pour the preparation into a previously greased or lined with plastic wrap mold, smooth the surface and let it cool at room temperature for 30 minutes.
- Refrigerate the candy for at least 4 hours, or until it takes on a firm texture.
- Unmold and serve in slices. Enjoy it alone, with cheese or as part of favorite desserts.
This recipe makes approximately 10 servings sweet potato mediums.
Each serving of sweet potato candy contains approximately:
- Calories: 180.
- Fats: 0.5 g.
- Saturated fat: 0 g.
- Carbohydrates: 45 g.
- Sugars: 40 g.
- Proteins: 1 g.
It should be noted that these are estimates, and the precise nutritional values depend on the specific ingredients used in preparation and the quantities in each serving.
The homemade sweet potato can be kept in the refrigerator until 10 daysas long as it is well covered or stored in an airtight container.
