Dulce de batata: a sweet potato and squash dessert

written by Eloisa 04/22/2018
Dulce de batata: a sweet potato and squash dessert

In the last few weeks I received many messages from different people in Argentina asking me to prepare some Argentine recipe for FMD. Since at the beginning of the year I promised that in 2018 I would make some of the recipes that you ask me, I decided to share a recipe inspired by Argentine cuisine.

Dulce de batata is a traditional dessert from Argentina, Uruguay, and Paraguay, made from sweet potato, in my version I wanted to add squash to make it more original. I have used butternut squash, but you can also use different varieties. It is an easy dessert to prepare, delicious and 100% vegan, and is an excellent way to eat vegetables. I hope you like it 😉

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Dulce de batata (sweet potato and squash dessert)

Dulce de batata (sweet potato and squash dessert) Print This
Phase 1 · Phase 3 Serves: 1 - 2 Prep Time: Cooking Time:

Ingredients

  • 1 cup of sweet potato
  • 1 cup of squash
  • 1/4 cup of birch xylitol or stevia to taste
  • 1 vanilla pod
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon agar agar

Instructions

  1. Peel the squash and the sweet potato and cut them into pieces.
  2. Open the vanilla pod with a knife, remove all the seeds and reserve them.
  3. Put the vegetables in a pot with water and with the vanilla pod without seeds. Boil about 25-30 minutes or until the vegetables are tender.
  4. Remove the vanilla pod and mash with a blender or fork.
  5. Put the obtained puree in a pot and add the vanilla seeds, the sweetener you use and the agar agar.
  6. Cook over medium heat, continually stirring until the puree begins to thicken.
  7. Pour the puree into a silicone mold and let it cool for at least 8 hours.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3; This recipe only includes vegetables so that you can eat freely during the day. Even so, remember that it is important not to abuse the sweet potato / sweet potato or consume it every day, as Haylie and his team remind us.

For this recipe, you may need: