Sweet potato casserole

The sweet potato casserole imelletty perunalaatikko is a traditional dish with roots in Finnish cuisine, although it has found variants and influences in various Latin American countries, where it is adapted to local ingredients and regional tastes. In Finland, perunalaatikko is a type of sweet potato gratin that is especially consumed during the Christmas holidays. In Latin American countries, such as Mexico or Colombia, sweet potato is a very common ingredient, which has allowed for similar versions of this dish under different names, while preserving the essence of a sweet and creamy preparation based on potato or sweet potato.

In Latin America, this casserole can be found under names such as "sweet potato pie", "baked sweet potato dessert" or simply "gratin sweet potato mash". Although preparations may vary, the main idea is to combine the softness of cooked sweet potato with spices and sugars to achieve a creamy texture and a sweet flavor that is complemented by the aroma of nutmeg. This recipe is a perfect example of how native ingredients and culinary traditions can merge to create delicious dishes with history and cultural meaning.

How to prepare Sweet Potato Casserole Imelletty Perunalaatikko

To begin, peel the potatoes carefully.

Boil them until they are soft and perfectly tender.

Once cooked, mash them until you get a uniform puree.

Add sugar and half of the flour to the puree, reserving the rest of the flour to sprinkle on top.

Place the mixture in a warm place and cover it with a cloth, letting it rest for an hour so it ferments slightly.

Then, add enough milk to get a liquid but consistent mixture.

Incorporate nutmeg and salt to taste, and pour the mixture into two baking casseroles.

Finally, bake at 175 °C for one hour until the surface is golden and firm.

This recipe uses basic ingredients such as potatoes, water, wheat flour, milk, sugar, oat milk, and salt, which makes it accessible and very tasty.