Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 800 grams of sweet potatoes and cut them into 2-inch chunks, then steam the pieces until they are very tender for approximately 20 minutes.

2. 2

   Mash the steamed sweet potatoes thoroughly with 2 tablespoons of unsalted butter and 0.5 teaspoon of salt until the mixture is smooth and creamy.

3. 3

   In a large bowl, combine the mashed sweet potato mixture with 1 cup of fine cornmeal, 0.5 cup of whole milk, and 1 tablespoon of sugar, mixing until a soft, uniform dough forms.

4. 4

   Gently fold in 1.5 cups of crumbled fresh queso fresco cheese and 0.25 teaspoon of ground aji paste into the sweet potato dough until the ingredients are just combined.

5. 5

   Take 8-10 pre-soaked dried corn husks and place about 0.5 cup of the sweet potato mixture into the center of each husk, then carefully fold the sides over the mixture and fold the top and bottom ends to seal, forming a neat packet.

6. 6

   Arrange the sweet potato packets in a steamer basket, ensuring there is enough space between them for proper steaming, then steam them over simmering water for 45 minutes until they are firm and thoroughly cooked.