Servings:
8
Prep time:
45
Cooking time:
50
INGREDIENTS
- -600g sweet potato
- -300g ricotta cheese
- -4 eggs
- -175g white flour
- -100g wholemeal flour
- -100g dark chocolate chips
- -50g cane sugar
- -2 tablespoons powdered sugar
- - 1/2 bag baking powder
- -rice oil
- -amaretto flavored liquor
- -salt
INSTRUCTIONS
- Sift the flour and the yeast and combine them with the wholemeal flour. Now create the traditional fountain with flour, add the cane sugar, the 4 egg yolks, 6 tablespoons of rice oil and a pinch of salt. Knead carefully, pouring the right amount of liquor to obtain a smooth dough. Cover it and let it sit for at least 30 minutes.
- Peel and cut the sweet potatoes, boil them for 15 minutes to soften them. Drain them on a plate and let them cool.
- Combine the ricotta cheese with the sweet potatoes and seep them through with a vegetable mill to get some sort of puree. Add the chocolate chips, and, if you desire, a few tablespoons of liquor.
- Roll the dough out and lay it on a 30cm baking tray, previously oiled and covered with flour.
Create a 1,5 cm edge and make some holes at the bottom with the help of a fork.
- Whip the egg whites and slowly incorporate the powdered sugar. Incorporate the sweet potatoes puree too and stuff the pie, layering the surface with a spoon (if you desire, you can decorate the surface with some dough).Bake at 180°C for 30-35 minutes. Before serving it, sprinkle some powdered sugar on top.
