Xavier La Huerta, Gastronomy Ambassador de MadeinSpain.store, and ambassador de sucraline, suggests a recipe for a natural and healthy dessert ... and very easy to cook.
INGREDIENTS:
2 medium size sweet potatoes
1 Palo Santo large size
2 chestnuts
4 walnuts
10g of Mas Montseny chocolate
2g of Sucralin½
Extra virgin olive oil Castillo de Canena (To taste)
PREPARATION:
Sweet potatoes should be made in the oven
Put the oven to heat up 200º centigrade with heat up and down.
While the oven is heating wash Well the sweet potatoes under running water from the tap to remove all the sand. Let the sweet potatoes drain well.
When the oven is hot put a baking paper on a oven plate and place the sweet potatoes.
Put the sweet potatoes in the oven. Sweet potatoes up to 300 grams will be ready in about 50 minutes. When the sweet potatoes are well cooked take them out of the oven, let them cool and ready.
Chestnuts should also be baked.
The first thing we have to do before roasting the chestnuts is to wash and dry them well. Then give them a deep cut that cuts through the two skins. The cut must be clean and it is highly recommended to let the inside of the chestnut breathe
The oven must be preheated previously, at 200ºC for 10 minutes.
Place the chestnuts with heat up and down, with air in the tray in the lower part of it at 200º C
For a medium chestnut, 10 minutes on one side and another 10 minutes turning them is enough.
PLATE PREPARATION:
Once the sweet potatoes are made, the skin is removed and placed as a base on the plate. On top we put the Palo Santo, previously peeled and cut into slices if possible (depending on its texture). A palo santo serves two people.
We cut the chestnuts, previously peeled, into slices and put them on top of the Palo Santo and the Sweet Potato.
We do the same with walnuts.
We spread a pinch of sucraline sprinkling it on top, giving it a sweet touch.
We grate on top of everything, chocolate More Montseny to Extra Olive Oil. We also take the opportunity to decorate the sides of the plate.
Finally, we finish with a good jet of Extra Virgin Olive Oil Castillo de Canena First day of Harvest.
