1 kg of sweet potatoes from Argentina, ripe and seedless without skin
2 tablespoons of salt
Grated peel of 1 lime
Cinnamon to taste
1 kg of sweet potatoes from Argentina, ripe and seedless without skin
2 tablespoons of salt
Grated peel of 1 lime
Cinnamon to taste
Cut the sweet potatoes into large chunks
In a bowl, mix one cup of water with one tablespoon of salt and soak the fruit
Drain
Cut the chunks into slices with 3 millimeters of thickness
In a large saucepan, spread the sweet potatoes evenly and sprinkle another tablespoon of salt
Cover and cook over low heat for 15 minutes
Uncover, increase the heat to medium and stir delicately with a wooden spoon
When the water starts to decrease, lower the heat and stir occasionally
Cook until the sweet potato is cooked and the liquid is more concentrated
Remove the fruit, blend it in a processor, and return it to the saucepan, mixing with the liquid
Bring to low heat until the liquid reduces well
Put it into a serving dish and sprinkle with cinnamon
Sprinkle the lime peel on top.
