CAMOTE POLVORON | Sweet potatoes recipe

Boil sweet potatoes until tender, about 20-25 minutes.

Peel and mash the sweet potatoes in a bowl until smooth.

In a skillet, toast all-purpose flour over medium heat until lightly golden, about 5-7 minutes.

In a large mixing bowl, combine the toasted flour, powdered milk, sugar, and salt.

Add the mashed sweet potatoes to the dry ingredients and mix until well combined.

Melt the butter and add it to the mixture along with vanilla extract.

Stir until the mixture is smooth and holds together.

Let the mixture cool slightly, then shape it into small, oval-shaped molds.

Press the mixture firmly into the molds to ensure they hold their shape.

Unmold the polvoron and place them on a tray.

Chop the cashews and sprinkle them on top of the polvoron for garnish.

Allow the polvoron to set at room temperature for about 30 minutes before serving.

Spice Level:

Allergens