I first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in their raw state in the market. It made for a dramatically colorful presentation, although it is just as good with the orange or yellow-orange variety.
- 1 cup milk
- 3 eggs
- 2 ½ cups shredded sweet potatoes (use a food processor, grater or shredder)
- 1cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Whisk the milk and eggs together in a large mixing bowl. Add remaining ingredients and mix well.
Place mixture in a greased 1-quart baking dish and bake 1 hour in a 350º oven. Serves 6.
Published or Updated on: November 1, 2006