Sweet Potato Béchamel
Sweet Potato Béchamel
Ingredients
- 2 kg sweet potatoes
- 1 L milk
- 3 tablespoons ghee, for béchamel
- 3 tablespoons flour, for béchamel
- 1 teaspoon vanilla extract
- to taste sugar, for béchamel and sweet potato mash
- 1 tablespoon ghee or butter, for the sweet potato mash
Instructions
- 1
Peel the skin off the sweet potatoes. Slice the peeled sweet potatoes into round, chunky pieces. Place the sliced sweet potatoes into a pot and cover them with water, ensuring they are fully submerged. Boil the sweet potatoes until they are soft enough to be easily pierced with a fork.
⏱️ 20 min
- 2
While the sweet potatoes are boiling, prepare the béchamel sauce. In a separate pot, melt 3 tablespoons of ghee. Whisk in 3 tablespoons of flour to create a roux, continuing to whisk until well combined.
⏱️ 3 min
- 3
Gradually add 1 L of milk to the roux while continuously whisking to prevent lumps. Keep stirring the sauce until the raw flour taste disappears and the sauce thickens to a creamy consistency that coats a spoon, but is not overly thick.
⏱️ 10 min
- 4
Add 1 teaspoon of vanilla extract and sugar to taste to the béchamel, then whisk until dissolved and combined.
⏱️ 2 min
- 5
Once the boiled sweet potatoes are soft, drain them and transfer them to a bowl. Mash the hot sweet potatoes using a fork until they reach a smooth consistency.
⏱️ 5 min
- 6
Add sugar to taste and 1 tablespoon of ghee or butter to the mashed sweet potatoes. Continue mashing and mixing until the sugar and ghee are fully incorporated and the mash is uniformly smooth.
⏱️ 5 min
- 7
Preheat your oven. Take a glass baking dish and spread a thin layer of the prepared béchamel sauce at the bottom.
⏱️ 2 min•🌡️ 180
- 8
Evenly spoon the mashed sweet potatoes over the béchamel layer, spreading them out to form a uniform layer.
⏱️ 3 min
- 9
Pour the remaining béchamel sauce over the mashed sweet potato layer, spreading it gently to cover the entire surface.
⏱️ 2 min
- 10
Place the dish into the preheated oven and bake until the top is golden brown. If the béchamel thickens but doesn't achieve a golden color, switch to the broiler setting for approximately 5 minutes to brown the top.
⏱️ 20 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Béchamel
- 2 kg sweet potatoes
- 1 L milk
- 3 tablespoons ghee, for béchamel
- 3 tablespoons flour, for béchamel
- 1 teaspoon vanilla extract
- to taste sugar, for béchamel and sweet potato mash
- 1 tablespoon ghee or butter, for the sweet potato mash
Instructions
- 1
Peel the skin off the sweet potatoes. Slice the peeled sweet potatoes into round, chunky pieces. Place the sliced sweet potatoes into a pot and cover them with water, ensuring they are fully submerged. Boil the sweet potatoes until they are soft enough to be easily pierced with a fork.
⏱️ 20 min - 2
While the sweet potatoes are boiling, prepare the béchamel sauce. In a separate pot, melt 3 tablespoons of ghee. Whisk in 3 tablespoons of flour to create a roux, continuing to whisk until well combined.
⏱️ 3 min - 3
Gradually add 1 L of milk to the roux while continuously whisking to prevent lumps. Keep stirring the sauce until the raw flour taste disappears and the sauce thickens to a creamy consistency that coats a spoon, but is not overly thick.
⏱️ 10 min - 4
Add 1 teaspoon of vanilla extract and sugar to taste to the béchamel, then whisk until dissolved and combined.
⏱️ 2 min - 5
Once the boiled sweet potatoes are soft, drain them and transfer them to a bowl. Mash the hot sweet potatoes using a fork until they reach a smooth consistency.
⏱️ 5 min - 6
Add sugar to taste and 1 tablespoon of ghee or butter to the mashed sweet potatoes. Continue mashing and mixing until the sugar and ghee are fully incorporated and the mash is uniformly smooth.
⏱️ 5 min - 7
Preheat your oven. Take a glass baking dish and spread a thin layer of the prepared béchamel sauce at the bottom.
⏱️ 2 min•🌡️ 180 - 8
Evenly spoon the mashed sweet potatoes over the béchamel layer, spreading them out to form a uniform layer.
⏱️ 3 min - 9
Pour the remaining béchamel sauce over the mashed sweet potato layer, spreading it gently to cover the entire surface.
⏱️ 2 min - 10
Place the dish into the preheated oven and bake until the top is golden brown. If the béchamel thickens but doesn't achieve a golden color, switch to the broiler setting for approximately 5 minutes to brown the top.
⏱️ 20 min•🌡️ 180