Mashed sweet potatoes with caramelized pineapple

Photo: Pati Jinich

This is dulce de camote, a candied sweet potato mash cooked down with pineapple and finished with toasted nuts, eaten across Mexico for breakfast or dessert.

From Pati Jinich

The pineapple reduces into a real caramel, so the sweetness in this dish is earned, not just added sugar.

You need

• 4 pounds sweet potatoes (scrubbed)
• 1 medium-to-large pineapple (peeled, cored, and diced, with its juice)
• 3/4 cup packed dark brown sugar (or grated piloncillo)
• 1/2 teaspoon kosher salt
• 2/3 cup pine nuts (or slivered almonds)

How to make it

1. Heat the oven to 425°F with a rack in the middle. Prick each sweet potato several times and set them on a foil or parchment-lined baking sheet.
2. Bake 50 minutes to an hour, until very soft and juices are starting to ooze and caramelize on the pan. Let cool enough to handle.
3. Peel the sweet potatoes and mash the flesh in a large bowl until smooth.
4. Puree the diced pineapple with its juice in a blender. Pour into a large saucepan with the brown sugar and bring to a simmer over medium heat. Clip on a candy thermometer and simmer 12 to 15 minutes, until thick, caramelized, and reading 210°F.
5. Whisk the mashed sweet potatoes and the salt into the pineapple caramel. Cook another 5 to 6 minutes, stirring and folding, until the puree is rich and well combined.
6. While that cooks, toast the pine nuts or almonds in a dry skillet over medium-low heat a couple of minutes, shaking the pan, until fragrant. Pull them off the heat right away.
7. Spoon the sweet potato puree into a serving bowl and scatter the toasted nuts on top.

Written in our own words from Pati Jinich's recipe, with their quantities. The original: Mashed sweet potatoes with caramelized pineapple, Pati Jinich.

Follow Chef on Pinterest for every list as it lands.

More from the list