Recipe by Ashton Mullikin (IG @ashtonmullikin) from Lima’s Café A Bistró (ig @cafeabistro_ ) Photos by Jimena Agois (IG @jimena.agois)
As we prepare for the Holiday Season, we asked to Expat chef Ashton Mullikin to share with us his recipe for a sweet potato puree, to our surprise he came back with this beautiful and delicious way to present this staple side dish, in peru we are blessed with a huge array of tubers but regular orange sweet potatoes (or yams) will do.
Ingredients:
- Sweet Potatoes: 4 medium
- Salt: tt
- Pepper: tt
- Cloves: 1 g
- Orange juice: 250 g
- Orange zest: 2 oranges
- Ground Coffee: 1 g
- Ground Cinnamon: 1 g
- Nutmeg: 1 g
- Molasses: 1 Tbsp
- Brown Sugar: 200 g
- Butter: 1Tbsp
Instructions
- Prepare the Sweet Potatoes: Peel and thinly slice
your sweet potatoes into strips. - Seasoning: In a large bowl, combine all the seasonings
and the sliced sweet potatoes, ensuring they are
completely covered. The sugar and the salt in the mixture
with help draw the moisture out of the sweet potatoes and
help bake more evenly. - Preheat Oven: Preheat the oven to 300°F.
- Assemble the Rose Layers: Take a round baking dish and
start assembling the sweet potato layers in the shape of a
rose. Begin from the outer edge and work your way
towards the center, slightly overlapping each slice until you
reach the end. Once you finish assembling the sweet
potatoes, pour the remaining sauce over them and add one
tablespoon of butter on top. - Cover and Bake: Cover the baking dish with parchment
paper, pressing it down to make contact with the sweet
potatoes for even cooking. Then cover with aluminum foil
and bake in the preheated oven for at least 2 hours or until
the sweet potatoes are completely cooked and soft. Be
cautious to prevent the liquid from reducing too much and
to avoid burning the sugars. If the liquids are reducing
before the sweet potatoes are cooked, add a little more
orange juice or water. - Plate: Once fully cooked, use a rubber spatula to free the
sides from the baking dish before it cools. After it cools,
place a plate over the baking dish, flip it over, and serve it
bottom side up.
