Certified Reconditioned Standard

Ingredients

 
6 people

Huancaina Sauce

  • 4 aji amarillo roasted and peeled or 1/2 cup of puree
  • 1 cup evaporated milk
  • 5 crackers
  • 1/3 cup cotija cheese fine ground or parmesean
  • 2 tbsp huacatay leaves or cilantro
  • 1/2 tsp salt to taste

Sweet Potato

  • 3 large white sweet potatoes
  • 3 tbsp olive oil
  • 1/4 tsp salt

Garnish

  • 1 lb sunchokes
  • 3 tbsp olive oil
  • 6 whole hard boiled eggs
  • 1/4 cup fava chips
  • 2 tbsp cilantro leaves
  • 1/4 cup chili oil

Nutritional information

Calories: 387kcalCarbohydrates: 54gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 24mgSodium: 674mgPotassium: 1047mgFiber: 7gSugar: 19gVitamin A: 24335IUVitamin C: 11mgCalcium: 223mgIron: 4mg

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 people

For the Sunchokes

  • Preheat wood oven to 400 degrees
    In a bowl toss sunchokes with olive oil, salt, and pepper. Place on a sheet pan and roast in the wood oven for 30 minutes. Then take the pan out of the oven and set aside.

For the Sweet Potato Puree

  • In a bowl toss sweet potatoes with olive oil, salt, and pepper. Place on a sheet pan and roast in a wood oven for 1 hour. Then take the pan out of the oven and set aside.

Huancaina Sauce

  • Place huacatay leaves, roasted chiles, evaporated milk, into a vitamix.  Puree until smooth and then add crackers, cheese. Season with salt and puree until smooth and a little thick.  Adjust the seasoning if necessary and set aside.

Hard boiled eggs

  • Place eggs in a small pot and fill with cold water covering the eggs completely. Bring to a boil and then boil for 4 1/2 minutes. Turn off and drain the water and run cool water on the eggs. When they are cool enough to touch, peel the eggs and quarter them.

To Finish

  • Take sweet potato and cut 1/2 inch thick pieces and place two slices on the plate.  Season with a pinch of salt on top of each sweet potato. Add a few pieces of sunchokes next to potato. Add the huancaina sauce all over the vegetables. Finish with hard boiled eggs, cilantro, chili oil, and fava chips.  Serve and Enjoy!
    Sweet Potato and Sunchokes a la huancaina

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