Spanish Brunch Delight – Sweet Tortilla de Patatas with Mocha Whip

Allergens

Dairy (Milk, Heavy Cream)

Ingredients

• 3 large sweet potatoes
• 1/4 cup granulated sugar
• 1 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• Pinch of salt
• 8 cinnamon biscuits, crushed
• 1 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1 tbsp instant coffee granules
• 2 tbsp confectioners' sugar

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel and thinly slice the sweet potatoes into rounds.
3. In a large skillet, melt the butter over medium heat. Add the granulated sugar, ground cinnamon, and a pinch of salt, stirring until the sugar has dissolved.
4. Carefully add the sweet potato slices to the skillet, making sure they are evenly coated in the caramelized mixture. Cook for about 5 minutes or until the potatoes are slightly tender, but not mushy. Remove from heat and set aside.
5. In a separate bowl, combine the heavy cream, unsweetened cocoa powder, instant coffee granules, and confectioners' sugar. Whip the ingredients together until you achieve a light and airy mocha whip consistency.
6. To assemble the Spanish Brunch Delight, layer caramelized sweet potato slices in individual serving dishes, alternating with spoonfuls of the mocha whip. Finish each dish by sprinkling crushed cinnamon biscuits over the top.

Chef’s Insight

To ensure the perfect balance of flavors, taste the caramelized sweet potatoes before assembling the dish, adjusting the seasoning if necessary.

Notes

Enjoy this Spanish Brunch Delight as a decadent dessert or a unique breakfast treat. Share with loved ones and enjoy the moment of pure indulgence.