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Mexican Baked Sweet Potatoes and Plantains
Mayte Rueda
Usually sold in Mexico City streets by camoteros on carts with built-in ovens, these delicious baked sweet potatoes and plantains are drizzled with condensed milk and cinnamon for a sweet and decadent dessert that is easy to prepare at home.
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Ingredients
4
Portions
1 orange
1 grapefruit
1 lime
sugar
star anise pod
1 stick cinnamon
1 sweet potato
1 purple sweet potato
1 plantain
condensed milk
cinnamon powder
Preparation
10 mins
1h
Easy
Preheat oven to 392 °F.
On a chopping board and using a knife, peel orange, grapefruit, and lime. Set pulp aside for any other recipe.
On a baking sheet, spread sugar, star anise, cinnamon, and citrus fruits peel. Place a rack on top and arrange sweet potatoes and plantain.
Once the oven is ready, place baking sheet inside and cook for about an hour. The inside must be soft and the outside must look charred.
Peel plantains and sweet potatoes. Serve hot with condensed milk and cinnamon.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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