The natural sweetness of sweet potato concentrated through slow baking, resulting in a creamy interior. A faithful companion to our table, it embraces the palate with its honeyed texture. Simple, nutritious, and essentially Peruvian.
Wash the sweet potatoes well, dry them, and pierce them several times with the tip of a knife. Do not peel them: the skin protects the flesh and helps it turn creamy.
Place the sweet potatoes on a lined tray and bake at 200°C for 50 minutes, until very tender when pressed and starting to release sweet juices.
Let the sweet potatoes rest for 5 minutes before opening them. Serve hot or warm, with the flesh honeyed and the skin slightly wrinkled.
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