Cook the sweet potatoes in their peel; then peel them off and crush them until you get a soft purée. "It can take distinct flavours", in small amounts, in this case, cinnamon. And it also can take almond essence and lemon.
Proper consistency for kneading.
Allow it to cool.
Roll the dough, add the filling and cut.
Allow to dry and then, fry in oil.Leave the dough to rest, to get elasticity and not to break. Flour type 55, salt, do not add yeast. Only buy the sweet potatoes to a reliable seller. Only Lira sweet potatoes
Leave the dough to rest, to get elasticity and not to break. Flour type 55, salt, do not add yeast. Only buy the sweet potatoes to a reliable seller. Only Lira sweet potatoes
Contributor: Maria de Jesus Tiago, 70
Place: Quintas Verdes – Aljezur, Portugal
Personal Background:
She grew up feeding on baked sweet potato as a garnish.
1st Prize – Sweet Potato Festival 2009 – Confectionery (sweet potato pudding)
Recipe’s Personal Background
How did you learn this recipe?
She learned from her mother
Is there some memory/historical event connected to this recipe?
No there’s not
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
No there’s not
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
No, there’s not festivity connected to this recipe.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
Pastries like sweet potato pies, empanadilhas (azevias in Alentejo) were created during Christmas
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Yes, it is connected to Baixo Algarve.
Season (season this food is linked to)
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Ingredient
Nutritional Importance
Health Benefits
Sweet potato
Excellent source of vitamin A. It is also a good source of dietary fibre, vitamin B6, vitamin E, vitamin C, potassium and manganese.
It contains anti-oxidants that prevent cellular degeneration. Its fibre content helps to reduce cholesterol levels, possibly reducing the risk of heart disease.
Wheat flour (bread)
Source of carbohydrates. High glycaemic index. The plain/white wheat flour has a low content in fibre and micronutrients when compared with whole wheat flour
Significant health benefits are only found in the whole wheat flour which, compared to normal/white wheat flour, has higher contents of fibre, minerals and anti-oxidant. There are wheat flours enriched with specific vitamins or minerals which, in some cases, can fulfil nutritional deficiencies.
Sugar
100% Carbohydrates
High in calories and therefore a source of energy.
Cinnamon(Cinnamomum verum)
Source of fibre, calcium and iron. It has a high antioxidant power due to its polyphenol content.
It shows anti-inflammatory and anti-microbial properties. There is some evidence of the beneficial effect of cinnamon in the prevention of cardiovascular diseases and modulation of the immune system. Cinnamon has a compound, cinnamaldehyde, which reduces platelet aggregation.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
