From Brazil with Vegan Love: Casa Maga Chef Ruan Felix Sweet Potato Recipe Unlocked! | Pao De Queijo

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parsley

Brewer's yeast offers similar flavor and nutrients.

plant-based milk

🥗Healthier: homemade almond milk

💰Cheaper: water

Homemade almond milk can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is cost-effective with a neutral flavor.

tapioca flour

🥗Healthier: arrowroot flour

💰Cheaper: cornstarch

Cornstarch is widely available and less expensive.

Cut the potatoes in half lengthwise.

Mix the marinade ingredients, brush over the sweet potatoes and bake at 180C for 20 minutes.

Carefully remove from the oven, brush with the marinade once more and place in the oven for another 10 minutes.

Repeat this process until the sweet potato is soft but not falling apart.

For the chestnut cream, blend all ingredients in a blender until smooth.

For the chilli oil: with the exception of the oil, mix all the ingredients in an aluminum bowl, heat the oil to 70C and pour it over the ingredients.

Mix well so that the ingredients incorporate and release more flavor. Let it cool before using.

For plating, add a layer of chestnut cream to the bottom of the dish. Then add two or three slices of sweet potato and finish with the chilli oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens