I had never tried Stuffed Sweet Potato before. Sweet potatoes or “camotes” as they are called here, are more popular in the Yucatan Province and the state of Veracruz than here in Mexico City where there is less variety. Here it is often found in street food as fries, in soups or as a sweet dish.
I usually roast them in the oven with a bit of olive oil, thyme, sea salt and freshly ground pepper. It is a great side dish for meat or mixed in a vegetarian dish with other roasted vegetables.
I find this recipe really original and special. The sweetness of the camote contrasts nicely with the nutty flavour of the walnuts and the saltiness of the Prosciutto. Just perfect for a starter or a main light dish. I adapted it from a recipe by the Mexican Chef Andrea Blanco.
Stuffed Sweet Potato
- 4 sweet potatoes, orange flesh type
- 5 tbsp unsalted butter
- 5 shallots, chopped
- 1/4 cup walnuts, chopped
- salt and freshly ground pepper to taste
- 4 slices Prosciutto (optional), crispy
Final Touches (optional):
- 3 tbsp of cream
- 2 tbsp fresh chives, chopped
- 2 tbsp brown sugar
- caramelized walnuts
- Peel the sweet potatoes and cut them in cylinders of 3 1/2 to 5 cm high/1.3 to 1.9 inches depending on the size of the sweet potatoes and how big you want them. Make them hollow by removing the inside flesh and reserve both.
- If using Prosciutto, preheat the oven to 190ºC/375ºF. Line a baking sheet with parchment paper and lay the Prosciutto slices flat. Bake for about 15 minutes until the fat turns golden and the meat gets darker. Drain the prosciutto in paper towels and crumble it in small pieces.
- Separately boil the sweet potato cylinders and the flesh until they are soft. It takes about 15 minutes for the cylinders, a bit less for the flesh. Once you take the sweet potato flesh out, puree it.
- Heat 3 tbsp of butter in a skillet and sauté the shallots until they get a bit golden. Add the sweet potato pureed flesh, the walnuts and sauté them with the two remaining tbsp of butter. Remove from the heat and add the Prosciutto to the mixture. Divide the stuffing equally among the hollowed sweet potatoes.
- Sprinkle with brown sugar and heat in the oven for a few minutes before serving. Decorate with chives and accompany it with cream (if desired) and caramelized walnuts to taste.