Cazuela de boniato con nueces pecanas confitadas
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Ingredientes
- 5 Sweet Potatoes
- 2 Eggs
- 1 tsp. Vanilla Extract
- 1 cup Butter
- 1 ½ cups Brown Sugar
- To taste Salt
- ½ cup Heavy Cream
- 1/3 cup Flour
- 1 cup Pecans, chopped
Preparación de la receta
[video:https://www.youtube.com/watch?v=KpNMfoBEK5k]
Instrucciones de preparación
Lávate las manos. Lava todos los productos frescos bajo agua corriente fría. Escúrrelos bien. Preheat oven to 400°F. With a fork, pierce sweet potato skin several times. Place sweet potatoes on a baking sheet lined with tin foil. Bake until tender, approx. 45 minutes to 1 hour. Remove from oven, and mash. Mash cooked sweet potatoes. Set oven to 375°F. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and heavy cream to sweet potatoes. Mix until smooth. Spread potato mixture in the bottom of a greased 9×13 baking dish. In a bowl, combine brown sugar, flour, ½ cup melted butter, and pecans, then mix well with a spoon. Evenly spread mixture over potatoes. Bake, uncovered, for 15–20 minutes or until pecans are caramelized. Spread marshmallows over the entire top. Return to oven for another 5 minutes, or until marshmallows are puffy and lightly browned. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 165 °F y mantenerse así durante al menos 15 segundos. Sírvelo inmediatamente. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.
