Ingredients with Measurements:
- 4 medium-sized sweet potatoes
- 1/4 cup of Clorot (a type of cassava flour)
- 1/4 cup of coconut milk
- 1/4 cup of brown sugar
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 2 tablespoons of coconut oil
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Wash and scrub the sweet potatoes. Cut them into 1-inch cubes and set aside.
3. In a mixing bowl, combine the Clorot, coconut milk, brown sugar, cinnamon, nutmeg, and salt. Mix well until the ingredients are fully combined.
4. Add the sweet potato cubes to the mixing bowl and toss them in the Clorot mixture until they are fully coated.
5. Line a baking sheet with parchment paper and spread the sweet potato cubes in a single layer.
6. Drizzle the coconut oil over the sweet potatoes.
7. Bake the sweet potatoes for 25-30 minutes, or until they are tender and lightly browned.
8. Remove the sweet potatoes from the oven and let them cool for a few minutes.
9. Serve the Clorot-baked sweet potatoes warm.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 214
Total fat: 7g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 192mg
Total carbohydrates: 37g
Dietary fiber: 4g
Total sugars: 18g
Protein: 2g
Substitutions for ingredients:
- Regular flour can be used instead of Clorot.
- Almond milk or regular milk can be used instead of coconut milk.
- White sugar can be used instead of brown sugar.
- Olive oil or vegetable oil can be used instead of coconut oil.
Variations:
- Add chopped pecans or walnuts to the Clorot mixture for added crunch.
- Sprinkle shredded coconut on top of the sweet potatoes before baking.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to cut the sweet potatoes into even-sized cubes for even cooking.
- Use a spatula to toss the sweet potatoes in the Clorot mixture to ensure they are fully coated.
- For a crispier texture, broil the sweet potatoes for 2-3 minutes after baking.
Storage instructions:
Leftover Clorot-baked sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sweet potatoes in a microwave-safe dish and heat for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Clorot-baked sweet potatoes in a colorful bowl or on a platter with a sprig of fresh herbs for garnish.
Garnishes:
Fresh herbs such as parsley or cilantro can be used as a garnish.
Pairings:
This dish pairs well with roasted chicken or grilled fish.
Suggested side dishes:
A simple green salad or roasted vegetables would make great side dishes for this recipe.
Troubleshooting advice:
If the sweet potatoes are not fully cooked after 30 minutes, cover them with foil and continue baking until tender.
Food safety advice:
Make sure to wash and scrub the sweet potatoes thoroughly before cutting them.
Food history:
Clorot is a type of cassava flour that is commonly used in Caribbean cuisine.
Flavor profiles:
The Clorot-baked sweet potatoes have a sweet and slightly nutty flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve this dish as a side dish for a family dinner or as a vegetarian main dish.
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