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Escondidinho is a traditional Brazilian dish, known for its irresistible combination of mashed potatoes and filling. In this version, sweet potatoes replace regular potatoes, giving it a sweeter flavor and a creamy texture that pairs perfectly with the shredded dried meat. A true delicacy that will win over everyone's taste buds!
Ingredients:
- For the sweet potato puree:
- 1 kg of sweet potatoes
- 1 tablespoon butter
- 1/2 cup milk (approximately)
- Salt to taste
- Pepper to taste
- 1 tablespoon grated parmesan cheese (optional, for creaminess)
- For the dried meat filling:
- 500g of shredded dried meat (already desalted and cooked)
- 1 medium onion, chopped
- 2 chopped garlic cloves
- 1 chopped tomato without seeds
- 1 green pepper, chopped (optional)
- 1/2 cup chopped chives
- Olive oil for sautéing
- Salt and pepper to taste.
- For assembly:
- Grated cheese (optional, for gratinating)
Directions:
- Preparing the sweet potato puree:
- Start by cooking the sweet potatoes in water with a little salt until they are very soft (about 20-30 minutes, depending on the size of the potatoes).
- Once cooked, peel the potatoes while they are still hot and mash them well until they form a smooth, creamy puree.
- In a saucepan, melt the butter and add the sweet potato puree. Gradually add the milk until it reaches the desired consistency (more or less firm, depending on your preference).
- Season with salt and black pepper to taste. If desired, add Parmesan cheese for a creamier touch.
- Preparing the dried meat filling:
- In a pan, heat a little olive oil and sauté the onion until golden. Add the chopped garlic and sauté for a few more minutes.
- Add the tomato and pepper, leaving to sauté for another 5 minutes until softened.
- Add the shredded dried meat, mix well and sauté for another 10 minutes, until the flavors are combined.
- Finish with the chopped chives, adjust the salt and black pepper as necessary.
- Assembling the hideout:
- Preheat the oven to 180°C.
- In a baking dish or casserole dish, place a layer of sweet potato puree on the bottom, spreading it out well.
- Then place the dried meat filling on top, leveling it evenly.
- Cover the filling with the remaining sweet potato puree, smoothing the surface with a spatula.
- If you prefer, add a layer of grated cheese on top to brown during cooking.
- Gratinating:
- Bake in a preheated oven for about 20 minutes, or until the top is golden and crispy.
- Serving:
- Remove from the oven, let rest for a few minutes before cutting into portions.
- Serve hot, accompanied by a green salad or white rice.
Tips:
- If the dried meat is too salty, it is worth leaving it to soak in water for a few hours and changing the water a few times before cooking it.
- For an even lighter version, replace the regular milk with plant-based milk (like almond or coconut milk).
- Try adding a little cream cheese or cottage cheese to the dried meat filling to make the dish creamier.
This Sweet Potato Casserole with Dried Meat It is perfect for a Sunday lunch or to entertain friends and family. The contrast between the sweet flavor of the sweet potato and the salty and seasoned dried meat is absolutely delicious. Try it and be amazed by this combination!