Reinventing the Camote
First of all, the title of this short article is a figure-of-speech. This is not about the science of GMO or genetically modified organism applied to camote, the native sweet potato. Rather, this is about other ways to enjoy the very familiar and very nutritious root crop.
There have been many jokes about the camote. Most of these jokes are in utter disrespect of the crop that has saved communities from starvation for a very long time now. Camote is very filling in the stomach, even when just little of it is taken. And it comes in various color and slightly different tastes so that one can practically live on camote without boring the taste buds.
With little creativity, camote can be turned into many delicious and interesting things. Camote can be an important ingredient in gourmet dishes. And, of course, it can be made into great desserts.
In the light of the coming All Souls' Day, there's a camote snack that can easily be made at home and so convenient to take along in visiting the cemetery. Camote Doughnuts! It's done like the usual doughnut - but instead of pure flour, pureed camote is also used as main ingredient.
Camote Doughnut
Ingredients: • One large Camote (preferably one of a light color) • 3 tablespoons Margarine • ½ cup Evaporated Milk • 1 tbsp instant Dry Yeast • 1 cup Sugar, a mix of equal parts refined and brown • 1½ teaspoons Salt • 2 drops of Vanilla flavoring • 1 tablespoon dark Rum • 2 large Eggs • 3 cups Bread Flour - plus more for rolling • Powdered Sugar for topping Procedure: • Boil the camote until tender. (It cooks faster when pricked all over with a fork or, better yet, peeled before boiling.) Let cool, then puree the camote in a blender, to produce about 1 cup.
• In a heated pan, melt the butter and cook until nutty and lightly browned. Scrape the browned butter into a small bowl and let cool.
• In the same pan, heat the milk until just warm enough. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Add the yeast and let stand for five minutes.
• Mix in the sugar, salt, vanilla flavoring, and rum. Add the sweet potato puree, browned butter, eggs and beat very well to arrive at a good consistency. Add the bread flour and beat at medium speed until the dough is evenly moistened. Beat until a soft dough forms. Gather the dough into a ball and transfer to a buttered bowl. Cover and let rise for one hour.
• Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough ½inch thick. Using a round cutter, stamp out as many rounds as possible. With a smaller round cutter (about 1 inch), stamp out the centers. Transfer the doughnuts and holes to baking sheets lined with parchment paper. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for one hour.
• Preheat the oven and then position racks in the upper and lower thirds. Bake the holes for 10 minutes and the doughnuts for about 20 minutes, until risen and golden.
• For topping, sprinkle powdered sugar over hot dough nuts. Transfer topped doughnuts to a platter and serve.
Camote doughnuts are just one example of the many other great treats that the root crop can bring. There are many more, for sure.