Images and instructions for ‘Bolivian-style’ “camote” casserole [Thanksgiving cooking].

17 Nov

detail, Bolivian sweet potato (camote)

The last days of this week are all dedicated to my ‘adventures in the kitchen’… all the perks of a mom of 3 little ones! Again: pre-Thanksgiving recipes! [Using a kids’ school event as the perfect excuse for trying things out!] Ohh, the wonders of life in the foreign service…. 😮 Already shared my semi-successful attempt to make the well-know Green Bean Casserole. I guessed, it worked well – jury’s still out there! Note: HAD NEVER MADE IT BEFORE…. Now it’s time to try it in ‘breathless La Paz“! Here is my ‘adapted’ recipe:

‘Camote’ Casserole with Marshmallows, “Bolivian-Style”

1 (16 oz.) can sweet potatoes 1/2 kg (around 1 pound) of Camote, bought today at my dear neighbor, the Achumani Market
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
4 tbsp. melted butter
1 pkg. marshmallows

Step 1: Get the ‘sweet potatoes’ (camote) ready: cooked, peeled.

cooked and peeled ‘camotes’ (Bolivian sweet potato)

Step 2: Mix (potatoes, cinnamon, brown sugar, egg, butter) in a buttered baking tray, topped with slices of white marshmallows. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture. Bake at 350 375 degrees for 30-35 minutes. Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown.

after baking for 30 mins, cover the top layer with marshmallows, and allow them to melt for about 10 mins in the oven… hummm!


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