600g of sweet potatoes
2 tablespoons of cornstarch
1 cup of water
1 small can of coconut milk
Half a spoonful of cornmeal
A dash of vanilla essence
Caramel sauce for serving
8 eggs
600g of sweet potatoes
2 tablespoons of cornstarch
1 cup of water
1 small can of coconut milk
Half a spoonful of cornmeal
A dash of vanilla essence
Caramel sauce for serving
8 eggs
Cook the sweet potatoes in boiling water until tender
Drain and pass through a ricer while still warm
Heat the cornstarch mixture over low heat to form a thick paste
Add the mashed sweet potatoes, mix well, and let cool
Add the coconut milk, cornmeal, and eggs
Mix well and add vanilla essence
Pour into an ungreased mold coated with caramel sauce
Bake in a medium oven preheated at 350°F until firm
Let cool and unmold.
