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Empty CartCaramelized Sweet Potato with Crispy Enoki
- Duration: 45 min
- Amount: 4 People
Ingredients
- 2 Large sweet potatoes
- 2-3 tbsp olive oil
- 1 tsp sugar
- Salt to taste
- 200g Enoki mushrooms
- 60g Flour
- 30g Cornstarch
- Black pepper to taste
- Smoked or sweet paprika to taste
- Garlic powder to taste
- 100–120 ml Ice-cold sparkling water
- Oil, for frying
- 200 g Ricotta-style fresh cheese (requeijão)
- 80–100g Cured ham, torn into pieces
- Honey, to taste
- Fresh dill
Method
Sweet potato:
Cut the sweet potatoes in half lengthwise. Drizzle with olive oil and season with salt and a little sugar. Place them on a baking tray lined with parchment paper, cut side down. Roast at 200°C for 35–45 minutes, until very soft and beautifully caramelized.
Enoki: Mix the flour, cornstarch, salt and spices. Gradually add the cold sparkling water until you have a slightly runny batter. Dip the enoki into the batter and fry in oil at 175–180°C until golden and crispy.
Assembly: Turn the sweet potatoes cut-side up and top with the requeijão, followed by the crispy enoki, cured ham and a drizzle of honey. Finish with fresh dill.