Filipino Sweet Potato Recipes

CAMOTE DELIGHT RECIPE

Camote Delight Recipe image

Sweet Potato/Camote Delight Recipe. This Pinoy dessert is so easy to prepare. Peel off the skin and mashed the cook camote or sweet potato then add condensed milk, butter and sugar then mixed it and refrigerate.

Provided by Eduardo Joven

Categories Dessert

Time 45m

Number Of Ingredients 5

Ingredients

2 cups mashed Sweet Potato (Camote)
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup condensed milk
1/2 cup butter

Steps:

Boil the Sweet Potato until cook
Peel the skin then place on a separate bowl.
Mix the butter, sugar and condensed milk
Mash sweet potato "camote" with fork until smooth.
Add butter mixture in mashed Camote and mix well.
Spoon in paper cups, top with butter and chilled for 30 minutes then serve.

Nutrition Facts : Calories 175 kcal, Carbohydrate 38 g, Protein 4 g, Fat 1 g, Sodium 35 mg, Fiber 5 g, Sugar 26 g, ServingSize 1 serving

UBE (PURPLE YAM) CANDIES

Ube (Purple Yam) Candies image

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Provided by Angela Dimayuga

Categories Bon Appétit Candy Sweet Potato/Yam Milk/Cream Lime Dessert Philippines

Yield Makes about 60

Number Of Ingredients 8

Ingredients

12 ounces purple- or orange-fleshed sweet potatoes (about 2 medium)
7 ounces sweetened condensed milk
1/2 cup nonfat instant dry milk
1/2 teaspoon finely grated lime zest
Pinch of kosher salt
2 tablespoons sugar, plus more
Special Equipment
A potato ricer or food mill

Steps:

Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, 40-50 minutes. Let cool. Halve lengthwise and scoop flesh from skins; discard skins. Press flesh through ricer into a bowl (you should have 1 packed cup).
Cook sweet potato and condensed milk in a medium nonstick saucepan or skillet over medium heat, stirring often, until thickened and jammy, 6-8 minutes. Stir in powdered milk, lime zest, salt, and 2 Tbsp. sugar. Cook, stirring often, until slightly shiny, about 3 minutes. Transfer to a small bowl; cover with plastic wrap, pressing directly onto surface. Let cool.
Turn out ube mixture onto a work surface and roll into 1/2"-thick logs. Sprinkle sugar over surface; roll logs in sugar until generously coated. Cut into 1 1/2" pieces.
Do Ahead
Candies can be made 2 weeks ahead. Wrap tightly and chill.

FILIPINO SPICY SWEET POTATO SHOOTS, TOMATO, ONION SALAD

Filipino Spicy Sweet Potato Shoots, Tomato, Onion Salad image

This is just my version of the sweet potato shoots (talbos ng kamote) salad that is usually paired with rice and fried fish or pork.

Provided by chef1aB

Categories Vegetable

Time 5m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup grape tomatoes, sliced in half
1/3 cup red onion, sliced
1 limes or 1 lemon, juice
1/4 teaspoon limes or 1/4 teaspoon lemon, zest
1 garlic clove, minced
1 thai chili pepper, thinly sliced
1/2-1 tablespoon fish sauce, to taste
salt, to taste
black pepper, to taste
3 -4 cups sweet potatoes, shoots blanched, drained, and cooled
2 -3 teaspoons vegetable oil (optional)

Steps:

Combine tomatoes, red onions, lemon/lime juice, zest, garlic, chili pepper, fish sauce, salt, and pepper. Toss together. Allow it to marinate for 5-10 minutes.
Combine the tomato and onion mixture with the blanched sweet potato shoots. Toss together. Adjust salt & seasoning to taste.
Drizzle with oil.
Serve with white rice and fried fish or pork.

Nutrition Facts : Calories 106.7, Fat 0.2, Sodium 232.1, Carbohydrate 25.4, Fiber 4, Sugar 5.7, Protein 2.3

GINATAAN (SWEET POTATOES IN COCONUT MILK)

Ginataan (Sweet Potatoes in Coconut Milk) image

Every Filipino I know loves Ginataan...a hot dessert of sweet potato and yam in sweetened coconut milk. We also add sliced Filipino Saba banana and little Mochiko balls (bilo bilo). Saba is a cooking banana similar to Plaintain, and can be found at Asian markets. Leave out the Saba if you can't locate it; do not use regular banana as it gets too mushy when cooked. Ginataan is Filipino comfort food at its finest!

Provided by May M

Categories Dessert

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs sweet potatoes (buy a mix of yellow-flesh sweet potatoes and orange-flesh "yams")
1 saba banana, sliced bite-sized (buy at Asian market)
2 cups water
1/3 cup mochiko sweet rice flour
2 tablespoons water (or as needed)
14 ounces coconut milk (do not use Cream of Coconut) or 14 ounces light coconut milk (do not use Cream of Coconut)
1/2 cup sugar

Steps:

Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.
Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.
While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.
When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.
When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.
Store leftovers in fridge; reheat before serving.

Nutrition Facts : Calories 413.2, Fat 15, SaturatedFat 13.1, Sodium 118.6, Carbohydrate 68.1, Fiber 6.8, Sugar 33.7, Protein 5.2

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