"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, March 24, 2009

Sweet Potato Pockets


Sweet Potato Pockets is my 5th and final entry for the NC Sweet Potatoes contest.

I made these sweet potato pockets as snack version of the Sweet Potato Bake wrapped around by the dough of Sweet Potato Cinnamon Rolls. One or two pieces make for a perfect solution to a hungry tummy in between meals. It is almost like hopia.

I would like to thank sweetbytes for this contest and giving us a boost to explore the possibilities of sweet potatoes.

Ingredients:
Filling from Sweet Potato Bake
Dough from Sweet Potato Cinnamon Rolls
Egg wash (1 egg beaten + 1 tbsp milk)

Instructions:



The slide show pretty much explains what to do. Place the leftover sweet potato bake in a ziploc bag and cut one corner so you will squeeze this out when you fill the dough.

Cut the dough into several pieces until you have about pingpong-sized ones. Flatten each piece with the heel of your hand, and put about 1 tbsp or so of the sweet potato bake filling.

Gather the edges of the dough and seal. Roll in between your palms to get an oblong shape. Place on greased baking pan and let rise for about 30 minutes in a draft-free moist and warm environment (like inside an oven that is warmed up for 1 minute). Brush with egg wash and create slits using a sharp blade. Bake at 350 deg F for 12 minutes.

12 comments:

  1. Lokin' good, Manang. Will try one of these days. On schedule tomorrow is your whole wheat honey loaf.
    sharon

    ReplyDelete
  2. What a great use of the sweet potato bake from last post!

    ReplyDelete
  3. sharon,
    You made me chuckle with that "on schedule" phrase.

    TN,
    With these potato pockets, it was not as "nakakasuya" or "nakakauyam" as when it was served on the skin of half the sweet potato.

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
  5. Looks really good. Ang dami talaga pwede gawin sa sweet potatoes ano. Did you also use sweet potato flour?

    ReplyDelete
  6. Okay...you just have to send me those ;)

    ReplyDelete
  7. Hi Liza,
    No I did not use sweet potato flour (I am not even aware that there is such a thing in the market, although I have seen potato flour).

    SaraLynn,
    I am sure you can easily make them in your kitchen :)

    ReplyDelete
  8. Your entries look great. Be sure to fill out the form @ http://www.ncsweetpotatoes.com/index.php?/component/option,com_fabrik/Itemid,268/

    for each item. You may have already done so, the judging is handled by an impartial 3rd party so I don't get to see all the entries until its over. Good Luck!!

    ReplyDelete
  9. Just a quick question. Have you ever cooked with Ube? I had some Ube ice cream at a little market that specialized in food from the Philippines and I loved it. The purple color was what really got my attention though.

    This little shop has introduced me to a lot of delicious foods.

    ReplyDelete
  10. Hi Jocelyn,
    thanks for the link!

    Re ube, I have cooked with them (here's a link to my ube-related posts). We use them mainly for desserts. I have read that some cultures use them in dishes as well.

    ReplyDelete
  11. Manang,

    Salamat sa sweet potato pocket recipe. ansarap. Tulad ng sabi ng iba hindi nakakauyam

    ReplyDelete
  12. Hi Anonymous,
    Thank you sa feedback!

    ReplyDelete

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