Sweet potato trout is an exquisite homemade dessert and recipe for Christmas, since it is an extremely delicious and nutritious recipe or meal.
There is very little left for Christmas, and especially for one of the most anticipated days of these holidays to arrive: the long-awaited Christmas dinner. Recipes, meals, menus everything has a place within the typical Christmas meals, and among them stands out, for example, the typical Christmas sweets and delicious desserts.
On this occasion we are going to deal with a very popular recipe in the Canary Islands, which combines the preparation of a typical dessert with a healthy and wholesome cuisine.
It is about the wonderful -and well- known- sweet potato trout, a very popular typical dessert that although they are ideal during the Christmas holidays, the truth is that it is common to make them and enjoy them practically all year round.
How to make some delicious Christmas sweet potato trout:
Preparation: 5 mins | Cooking: 30 minutes | Total: 5 mins | Servings: 6 | Calories: 258
How to make sweet potato trout:
- 1 pack of wafers or 1/2 kg. of white flour.
- 25 grams of sugar.
- 1kg of sweet potatoes
- 125 grams of peeled and ground almonds.
- 1/4kg of lard.
- 1 teaspoon of ground cinnamon.
- 200 gr. of sugar.
- Lemon zest.
- 50 grams of Corinthian raisins.
- 1/2 liters of olive oil.
- 1/2 envelope of matalaúva.
- Mild olive oil.
- Powdered sugar.
Steps to follow to make sweet potato trout:
If you want to prepare the trout dough yourself, you must make the wafer dough, which will then be used to wrap the trout itself. Otherwise, and you already have a package of wafers in your hands, you can skip this step.
In a sufficiently manageable and large container, pour the white flour, the sugar, the lard, the water and a little salt. As you can imagine, with these main ingredients we will make the dough, which will later be stretched to divide it into enough quarters with which to later wrap the filling.
In a cauldron we put the sweet potato both peeled and cut into squares covered with water.
When it is still half hard, add the sugar, the ground cinnamon, the ground almonds, the Corinthian raisins, the matalaúva and finally the grated lemon.
We must leave it boiling and covered. Of course, once cooked, we must crush everything until we achieve the desired flavor and texture.
Now we are going to proceed to elaborate the trouts themselves. To do this we open the wafers carefully, apply a little water in the center with the help of the index finger and fill the trout (not much to be able to close them well).
We carefully close each trout with the help of a fork, applying a little pressure on its edges to close them well. Do the same with each trout.
Put plenty of oil in a frying pan and when it is hot, fry the trout on both sides. Drain the oil well with the help of absorbent paper.
To finish, sprinkle some icing sugar on top.
Some benefits and properties of sweet potatoes
They are similar to potatoes but somewhat more nutritious and sugary. From a nutritional point of view, they are richer in vitamins A, E, C and folic acid and, in addition, they are much easier to digest, since they contain hemicelluloses, which make them less irritating to the intestine.
In fact, they have a very interesting amount of complex carbohydrates. And, in addition, they are rich in starch, as well as potassium and sodium.