Ingredients with Measurements:
- 2 cups sweet potato, peeled and chopped
- 1 can coconut milk
- 1 cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup cornmeal
- 2 cups water
Special equipment needed:
- Blender
- Large pot
Step-by-step instructions:
1. In a large pot, add the sweet potato, coconut milk, sugar, cinnamon stick, vanilla extract, and salt. Bring to a boil over medium-high heat.
2. Reduce the heat to low and let it simmer for about 20 minutes or until the sweet potato is tender.
3. Remove the cinnamon stick and transfer the mixture to a blender. Blend until smooth.
4. In a separate bowl, mix the cornmeal and water until well combined.
5. Add the cornmeal mixture to the sweet potato mixture and stir well.
6. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pot, about 10-15 minutes.
7. Pour the mixture into a large baking dish or individual ramekins and let it cool to room temperature.
8. Once cooled, cover and refrigerate for at least 2 hours or until set.
9. Serve chilled with a sprinkle of cinnamon or coconut flakes on top.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat and medium heat
Serving size:
8-10 servings
Nutritional information:
Calories: 240
Fat: 7g
Carbohydrates: 44g
Protein: 2g
Fiber: 2g
Substitutions for ingredients:
- Brown sugar can be used instead of white sugar
- Almond milk can be used instead of coconut milk
- Polenta can be used instead of cornmeal
Variations:
- Add grated ginger for a spicy kick
- Use pumpkin instead of sweet potato
- Top with whipped cream or ice cream for a decadent dessert
Tips and tricks:
- Make sure to stir constantly when cooking the mixture to prevent lumps from forming.
- If the mixture is too thick, add a little more water to thin it out.
- For a smoother texture, strain the mixture through a fine-mesh sieve before pouring it into the baking dish.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave for 30 seconds or until warmed through.
Presentation ideas:
Serve in individual ramekins or in a large glass bowl.
Garnishes:
Sprinkle with cinnamon or coconut flakes.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a salad.
Troubleshooting advice:
If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the sweet potato until it is tender to prevent any foodborne illnesses.
Food history:
Curau is a traditional Brazilian dessert made from sweet corn. This recipe puts a twist on the classic by using sweet potato instead.
Flavor profiles:
Creamy, sweet, and slightly nutty from the coconut milk.
Serving suggestions:
Serve as a dessert or a sweet breakfast dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian