[Music]
ciao food tubers I’m Charlene and I want
to take you into my world of Italian
food today we’re going to make you this
format toady pataga dolce – you and I
that’s a sweet potato pie so let’s get
started
here I’ve got 1 and 1/2 kg of sweet
potato I’ve put it in a pan to boil it
should take about 40 to 50 minutes now
the reason I put it to boil is because
after is you’re going to have to take
the skins off it’s easy to do it this
way around the first thing you need is a
foil baking tray looks like this you’re
going to take some butter and you’re
literally going to line your tray making
sure you cover all the sides come and
have a look at this this is a frozen
spinach cube and actually if you go and
buy a fresh packet of spinach in the
supermarket and leave it in your fridge
for four days it contains a lesser
nutrition than this baby I’m going to
take 200 grams and I’m going to put them
on to cook down pinch of salt and you’re
literally going to cook them down for 5
to 6 minutes ok it’s time to get cheesy
I’m going to be using to staple Italian
cheeses mozzarella and Parmesan or so
I’m gonna take my mozzarella and I’m
going to slice it into rough pieces next
part of my channel great 60 grams of
Parmesan cheese
now I’ve got 50 grams here of cheddar
and what I’m going to do is dice the
cheddar cube into small pieces right so
our potatoes have cooled right down and
we’re ready to undress them and the
easiest way to do this is literally
pinch the skin pull it back and the skin
should drop off look at this orange mess
we’re going to make it even messier by
mashing it with this baby
get your musher and
use your muscles and literally mash this
orange flesh into a lovely gooey hole
two pinches of salt two pinches of
pepper and then we’re going to grate our
nutmeg so just grate that in there now
at this point you need to start binding
so I’m going to add 50 mils of milk just
pour that in going to crack three eggs
now this point we’re going to be binding
the mixture together so we need to be
using this kind of movement
the final ingredient going to add to
this mix is our cheddar cheese so add
your cubes
quickly quickly bind them you don’t need
to spend that long so we’re at the point
where we’re going to be layering our pie
first things first the first layer is
the sweet potato mix spoon it on use a
roughly half of your mixture spoon it
out spread it around so you can either
use a palette knife or a spoon to even
out the edges next it’s our mozzarella
so we have our slices that we prepared
earlier and you can do it in the very
English way placing each one
strategically or you can go Italian and
the Ruby or mozzarella pushing it like
this it doesn’t really matter as long as
you cover all of your pie with these
pieces of mozzarella because this is the
center piece of the texture as it all
will ooze out I’m going to take small
dollops of spinach distributing it over
the pan final piece of cheese I have
part of me Channel and again we’re going
to sprinkle 3/4 of our cheese onto the
pan making sure that we leave a quarter
for our topping we’re going to spoon our
sweet potato mixture back onto the
parmesan again it’s the same technique
spoon and even out this point you are
going to add your topping I’m going to
use part of me Journal if you like a bit
of crunch when you start your dish you
can add bread crumbs on top of your
parmesan but I’m just going to go
sprinkling my quarter on top so that’s
ready to go in the oven
so while the sweet potatoes in the oven
I’m going to prepare a sidekick salad or
insalata of rockets fennel and
grapefruit cut the grapefruit into
segments you need a whole grapefruit
literally grab your segments and I’m
just going to drain them next I’m going
to use a fennel you slice your fennel
once you’ve cut out your core so just
nice clean semicircles
drop it in nice and easy so I’ll use
about 1/3 of this chili just going to
chuck that in next some parsley cut the
stalks off chop through dump it inside
then a squeeze of lemon next your
grapefruit so we’re going to season with
some salt pepper and olive oil
finally your rockets aloes this you want
to add at the last minute because if you
put it in before this the leaves might
start to wilt just give it a once-over
turn great so architect sweet potato is
ready let’s get it out of the oven it’s
still sizzling we need to add our fennel
rocket and grapefruit salad and now for
the moment that you have been waiting
for this sweet potato pie with fennel
rocket and grapefruit salad let me get
my fork and let me stand back it’s going
to be Bonnie Seymour I’ll order this
means so let me take my mozzarella look
at it it’s stringy bit of grapefruit
some crunchy fennel there
[Music]
the warm summery bronze golden sweet
potato look at it married with this
spinach and mozzarella and then you’ve
got these crunchy citrusy sidekicks of
grapefruit tangy textures are
contrasting flavors of contrast in the
sweet and sour so that’s my sweet potato
dish source for the matter deeper
toddler Dolce hope you enjoy for more
sweet potato inspiration click the link
to see DJ BBQ sweet potato case of
dealer’s enjoy ciao ciao
[Music]
ciao food tubers I’m Charlene and I want
to take you into my world of Italian
food today we’re going to make you this
format toady pataga dolce – you and I
that’s a sweet potato pie so let’s get
started
here I’ve got 1 and 1/2 kg of sweet
potato I’ve put it in a pan to boil it
should take about 40 to 50 minutes now
the reason I put it to boil is because
after is you’re going to have to take
the skins off it’s easy to do it this
way around the first thing you need is a
foil baking tray looks like this you’re
going to take some butter and you’re
literally going to line your tray making
sure you cover all the sides come and
have a look at this this is a frozen
spinach cube and actually if you go and
buy a fresh packet of spinach in the
supermarket and leave it in your fridge
for four days it contains a lesser
nutrition than this baby I’m going to
take 200 grams and I’m going to put them
on to cook down pinch of salt and you’re
literally going to cook them down for 5
to 6 minutes ok it’s time to get cheesy
I’m going to be using to staple Italian
cheeses mozzarella and Parmesan or so
I’m gonna take my mozzarella and I’m
going to slice it into rough pieces next
part of my channel great 60 grams of
Parmesan cheese
now I’ve got 50 grams here of cheddar
and what I’m going to do is dice the
cheddar cube into small pieces right so
our potatoes have cooled right down and
we’re ready to undress them and the
easiest way to do this is literally
pinch the skin pull it back and the skin
should drop off look at this orange mess
we’re going to make it even messier by
mashing it with this baby
get your musher and
use your muscles and literally mash this
orange flesh into a lovely gooey hole
two pinches of salt two pinches of
pepper and then we’re going to grate our
nutmeg so just grate that in there now
at this point you need to start binding
so I’m going to add 50 mils of milk just
pour that in going to crack three eggs
now this point we’re going to be binding
the mixture together so we need to be
using this kind of movement
the final ingredient going to add to
this mix is our cheddar cheese so add
your cubes
quickly quickly bind them you don’t need
to spend that long so we’re at the point
where we’re going to be layering our pie
first things first the first layer is
the sweet potato mix spoon it on use a
roughly half of your mixture spoon it
out spread it around so you can either
use a palette knife or a spoon to even
out the edges next it’s our mozzarella
so we have our slices that we prepared
earlier and you can do it in the very
English way placing each one
strategically or you can go Italian and
the Ruby or mozzarella pushing it like
this it doesn’t really matter as long as
you cover all of your pie with these
pieces of mozzarella because this is the
center piece of the texture as it all
will ooze out I’m going to take small
dollops of spinach distributing it over
the pan final piece of cheese I have
part of me Channel and again we’re going
to sprinkle 3/4 of our cheese onto the
pan making sure that we leave a quarter
for our topping we’re going to spoon our
sweet potato mixture back onto the
parmesan again it’s the same technique
spoon and even out this point you are
going to add your topping I’m going to
use part of me Journal if you like a bit
of crunch when you start your dish you
can add bread crumbs on top of your
parmesan but I’m just going to go
sprinkling my quarter on top so that’s
ready to go in the oven
so while the sweet potatoes in the oven
I’m going to prepare a sidekick salad or
insalata of rockets fennel and
grapefruit cut the grapefruit into
segments you need a whole grapefruit
literally grab your segments and I’m
just going to drain them next I’m going
to use a fennel you slice your fennel
once you’ve cut out your core so just
nice clean semicircles
drop it in nice and easy so I’ll use
about 1/3 of this chili just going to
chuck that in next some parsley cut the
stalks off chop through dump it inside
then a squeeze of lemon next your
grapefruit so we’re going to season with
some salt pepper and olive oil
finally your rockets aloes this you want
to add at the last minute because if you
put it in before this the leaves might
start to wilt just give it a once-over
turn great so architect sweet potato is
ready let’s get it out of the oven it’s
still sizzling we need to add our fennel
rocket and grapefruit salad and now for
the moment that you have been waiting
for this sweet potato pie with fennel
rocket and grapefruit salad let me get
my fork and let me stand back it’s going
to be Bonnie Seymour I’ll order this
means so let me take my mozzarella look
at it it’s stringy bit of grapefruit
some crunchy fennel there
[Music]
the warm summery bronze golden sweet
potato look at it married with this
spinach and mozzarella and then you’ve
got these crunchy citrusy sidekicks of
grapefruit tangy textures are
contrasting flavors of contrast in the
sweet and sour so that’s my sweet potato
dish source for the matter deeper
toddler Dolce hope you enjoy for more
sweet potato inspiration click the link
to see DJ BBQ sweet potato case of
dealer’s enjoy ciao ciao
[Music]
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