Exploring the world of Egyptian cuisine is like embarking on a journey through time. Among the many beloved homegrown dishes, the Egyptian Baked Sweet Potato stands out, especially during the winter season. This humble yet hearty dish warms both hearts and homes, offering a delightful combination of sweetness and creaminess that’s truly comforting.
The recipe we’ll explore today is both easy and quick, making it ideal for those looking for fast bake ideas without compromising on flavor or nutrition. This rendition incorporates milk, sugar, and a touch of coconut, resulting in a uniquely Egyptian twist on a classic favorite. Let’s dive in!
Ingredients
- 1.5 kg sweet potatoes
- 1 cup milk (200 grams)
- 3 tablespoons sugar
- 1 tablespoon butter or ghee
- 3 cups milk (for the cream layer)
- 2 tablespoons cream chantilly
- 3 tablespoons starch
- 1/2 teaspoon vanilla extract
- 3 tablespoons desiccated coconut
- 2 tablespoons butter or ghee (for topping)
Preparation
- Soak the sweet potatoes in water briefly, then wash thoroughly to remove any dirt. Peel and wash again to ensure they are clean.
- Slice the sweet potatoes into circles of medium thickness.
- In a large pot, combine the sliced sweet potatoes, 1 cup of milk, 3 tablespoons of sugar, and 1 tablespoon of butter. Cook on high heat until the milk begins to boil.
- Reduce the heat to low, stirring occasionally, until the sweet potatoes are soft and start to break apart.
- Mash the sweet potatoes gently until they reach a smooth consistency. Add a bit more milk if the mixture appears too dry.
- Mix in 3 tablespoons of desiccated coconut.
- Preheat your oven to 180°C (350°F). Spread the mashed sweet potato mixture evenly into a baking dish.
- In a separate pot, combine 3 cups of milk, 3 tablespoons of sugar, 2 tablespoons of cream chantilly, 3 tablespoons of starch, and 1/2 teaspoon of vanilla. Stir well while cold.
- Heat the mixture on medium heat, stirring constantly until it thickens and begins to boil. Add 2 tablespoons of butter and stir until melted.
- Pour the creamy milk mixture over the sweet potatoes in the baking dish.
- Optionally, brush the top with a bit of extra ghee or butter for a golden finish.
- Bake in the preheated oven until the top is golden and set. Serve warm.
Did you know?
The Egyptian Baked Sweet Potato is also known in some families as “batats muhafa” (بَطَاطَا مُحَفَا), a popular winter street food in Egypt. Vendors can be found on street corners roasting sweet potatoes over coals, their fragrant aroma beckoning passersby. Another interesting fact is that sweet potatoes are packed with vitamins A and C, making this dish not just delicious, but also a healthy treat.
This quick and simple dessert can take on many variations. While coconut adds a modern twist, traditional versions may also include raisins or nuts for added texture and flavor. The beauty of this recipe lies in its versatility and ease, a true comfort food that’s perfect for cozy nights.
Finally, it’s worth noting that this dish is enjoyed warm but can also be quite appealing when served cold, making it a great dessert idea for different occasions. Give this Egyptian roasted delicacy a try, and it might just become your go-to winter treat too!
Exploring the world of Egyptian cuisine through dishes like Baked Sweet Potato offers a delectable peek into the culinary traditions and innovations that have been passed down through generations. Its diversity in preparation methods and ingredient combinations makes every bite a comforting and nostalgic experience.
