Sweet Potato Street Cups
Roasted sweet-potato mash beneath a sweet cooked milk-and-flour sauce.
Preparation: 15 min · Cooking: 1 hr 5 min · Total: 1 hr 25 min · 2 servings
Ingredients
- 500 g whole raw sweet potatoes, about 2 depending on size
- 1 tbsp butter for roux
- 0.25 tsp ground cinnamon
- 240 ml pasteurized whole milk
- 1 tbsp wheat flour
- 3 tbsp sugar, 1 tbsp mash + 2 tbsp sauce
Instructions
Measure and prepare
Preheat the oven to 200°C. Weigh 500 g whole raw sweet potatoes rather than assuming any 2 large potatoes weigh that much. Wash the skins and prepare two equivalent ramekins rated for hot food in a preheated oven.
Wash the skins and prepare two equivalent ramekins rated for hot food in a preheated oven.
Prepare the components
Roast at 200°C, beginning checks around 45 minutes, until completely soft through the centre. Cool enough to handle and use utensils/heat protection before peeling; do not peel scalding potatoes with bare hands.
Cool enough to handle and use utensils/heat protection before peeling; do not peel scalding potatoes with bare hands.
Prepare the components: 2700 seconds
Build the base
Mash the peeled flesh with 1 tbsp sugar and all 0.25 tsp cinnamon. Divide evenly between the 2 prepared ramekins. Reserve the remaining 2 tbsp sugar for sauce.
Reserve the remaining 2 tbsp sugar for sauce.
Combine carefully
Melt all 1 tbsp butter over medium-low heat. Stir in 1 tbsp flour and begin roux checks around 1 minute without burning; this first stage does not by itself fully cook the flour.
Stir in 1 tbsp flour and begin roux checks around 1 minute without burning; this first stage does not by itself fully cook the flour.
Combine carefully: 60 seconds
Cook and check
Gradually whisk in all 240 ml milk and the 2 tbsp sauce sugar. Simmer gently while stirring, beginning checks around 4 minutes and following product guidance until the flour is fully cooked and the sauce coats a spoon. No added cream or extra pan grease is listed.
No added cream or extra pan grease is listed.
Cook and check: 240 seconds
Finish the cooking
Pour all hot sweet sauce over the mash. Bake at 200°C, checking from 15 minutes, until fully hot with 74°C centres; surface bubbles and browning alone are not enough.
Bake at 200°C, checking from 15 minutes, until fully hot with 74°C centres; surface bubbles and browning alone are not enough.
Finish the cooking: 900 seconds
Check before serving
For 8 servings use 2000 g potatoes, 960 ml milk, 4 tbsp each butter/flour, 12 tbsp sugar split 4 mash + 8 sauce and 1 tsp cinnamon, in 8 equivalent ramekins. Half uses 250 g potatoes and exactly 0.125 tsp cinnamon, not an unspecified pinch.
Half uses 250 g potatoes and exactly 0.125 tsp cinnamon, not an unspecified pinch.
Serve and store
Let the hot cups become safe to eat and serve 2 portions. Refrigerate in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Refrigerate in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Tips
- Instructions describe the original 2-serving batch. Ingredient controls scale the list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels and manageable batches; times are first checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or rely on fixed times and surface browning alone.
Substitutions
- Use the stated source states and alternatives; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including cooling. These are conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Roasted sweet-potato mash beneath a sweet cooked milk-and-flour sauce.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.