Sweet potatoes were present at least 5000 years ago in topical Central America and reached the Caribbean and South American by 2500 BCE. Polynesian explorers brought back vine cuttings, spreading them to the Cook Islands around 1210 BCE, Easter Island Hawaii, and New Zealand, plus the sweet potatoes traveled east to Spain in the 15th century, reached England by mid-16th century, and then to Virginia, British Colony in the early 1700s.
P.S. Sweet potatoes are not potatoes but a root vegetable!
Cazuela de camote y manzana (Spanish)
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| Serves 6 Preheat the oven to 350F (175C) |
4 organic sweet potatoes
3-4 organic apples, cored, peeled, and diced
1/2 cup (225 g) organic brown sugar
1/2 cup (120 ml) organic maple syrup
2 Tbs. (30 g) (dairy-free) butter
2 Tbs. (10 g) pumpkin pie spice or cinnamon
1/4 cup (30 g) organic pecans, chopped
1. Add the sweet potatoes to a large pot and cover with water.
2. Bring to a boil over high heat and cook until they are soften, about 15-20 minutes. Do not over cook. Drain the potatoes.
3. Stay a casserole dish with non-stick spray.
4. Add the sweet potatoes to the casserole dish, then the apples.
5. Mix together melted butter, brown sugar, maple syrup, and spices.
6. Pour over the sweet potatoes and apples. Stir to combine.
7. Bake for 25 minutes.
8. Remove and top with pecans.
9. Return to the oven for 5 minutes more to toast the pecans.
Three options:
#1. Use half, sliced cooked sweet potatoes on the bottom of the casserole, topped with half sliced apples, add half of the butter mixture. Repeat and bake.
#2. Prepare the casserole, cover, and refrigerate up to 48 hours. Remove at least 30 minutes before baking.
#3. Replace sweet potatoes with other root vegetables, example: turnips, parsnips, rutabaga, kohlrabi, or yuca root. Cooking time will vary.
