Ingredients with Measurements:
- 2 cups of cooked sweet potato, mashed
- 1 cup of corn kernels
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of milk
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of grated mozzarella cheese
- 1/2 cup of cornmeal
- 1 egg
- 1 tablespoon of sugar
Special equipment needed:
- 9-inch baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium heat, sauté the onion and garlic in olive oil until soft.
3. Add the corn kernels, cumin, paprika, salt, and black pepper. Cook for 5 minutes.
4. In a blender or food processor, blend the cornmeal, milk, egg, and sugar until smooth.
5. In a bowl, mix the mashed sweet potato with the Parmesan and mozzarella cheese.
6. Spread half of the cornmeal mixture on the bottom of the baking dish.
7. Add the sweet potato and cheese mixture on top of the cornmeal layer.
8. Spread the corn and onion mixture on top of the sweet potato layer.
9. Pour the remaining cornmeal mixture on top of the corn and onion layer.
10. Bake for 45 minutes or until the top is golden brown.
11. Let it cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 36g
Protein: 10g
Fiber: 4g
Sugar: 8g
Sodium: 620mg
Substitutions for ingredients:
- Instead of sweet potato, you can use butternut squash or pumpkin.
- Instead of Parmesan and mozzarella cheese, you can use cheddar or any other cheese of your choice.
- Instead of cornmeal, you can use polenta or corn flour.
Variations:
- Add cooked ground beef or chicken to the corn and onion mixture.
- Add chopped green or red bell peppers to the corn and onion mixture.
- Add chopped cilantro or parsley to the sweet potato and cheese mixture.
Tips and tricks:
- You can use canned corn instead of fresh corn kernels.
- To make the mashed sweet potato, bake the sweet potato in the oven until soft, then peel and mash it.
- You can make this dish ahead of time and refrigerate it until ready to bake.
- To make it gluten-free, use gluten-free cornmeal or polenta.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a plate with a side salad or roasted vegetables.
Garnishes:
Top with chopped cilantro or parsley.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or carrots.
Troubleshooting advice:
- If the top is browning too quickly, cover it with foil.
- If the cornmeal mixture is too thick, add more milk.
Food safety advice:
Make sure the sweet potato and corn are cooked thoroughly before adding them to the dish.
Food history:
Pastel de choclo is a traditional dish from Chile that is typically made with ground beef, onions, and corn. This version adds sweet potato and cheese for a twist on the classic recipe.
Flavor profiles:
This dish is sweet, savory, and cheesy with a hint of spice from the cumin and paprika.
Serving suggestions:
Serve hot or warm with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
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Region: Chilean
Taste: Savory, Cheesy, Sweet, Earthy, Comforting