PASTAFROLA DE BATATA masa económica y dulce casero

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

peach jam

🥗Healthier: fruit spread

💰Cheaper: store-brand jam

Fruit spread often contains less sugar and is healthier.

Start by making the dough for the pastafrola.

Add 2 eggs to a mixing bowl.

Add a splash of vanilla extract and about half the zest of a lemon.

Pour in 100 mL of sunflower oil (about half a cup).

Add 100 g of sugar (half a cup) and mix well until creamy.

You can use an electric mixer for faster results, but mixing by hand is fine.

Once the mixture is creamy, add 350 g of flour and 1 teaspoon of baking powder.

Mix the dry ingredients into the wet ingredients with a spatula until combined.

Knead the dough by hand until it forms a firm ball, similar to playdough.

Flour the surface and roll out the dough, turning it as you go to prevent sticking.

Roll the dough onto a floured rolling pin and transfer it to a greased 24 cm pie dish.

Trim the edges of the dough and set aside the excess for the lattice top.

Prick the base of the dough with a fork to prevent bubbling during baking.

If not using immediately, wrap the dough in a plastic bag and refrigerate it.

To make the lattice top, roll out the reserved dough and cut into strips, about 1 cm thick.

Chill the lattice strips in the freezer for easier handling later.

For the sweet potato filling, peel and boil 1 kg of sweet potatoes until tender, about 20 minutes.

Once tender, transfer the sweet potatoes to a bowl of cold water to cool and peel them easily.

In a separate pot, prepare the syrup with 1/2 cup of water and 600 g of sugar.

While the syrup is cooking, mash the sweet potatoes while they are still warm, ensuring there are no lumps.

Once the syrup reaches a boil, cook for an additional 5 minutes.

Combine the syrup with the sweet potato mash, mixing thoroughly.

If desired, add Agar Agar for a firmer consistency, but this is optional.

Fill the prepared crust with the sweet potato filling and arrange the lattice strips on top.

Bake in the preheated oven until golden brown, about 40-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens