Sweet Potato Arepas

Before I moved to Miami, I didn’t even know what an arepa was. Boy was this gringa missing out! Arepas are made of corn flour and can be topped or filled with your favorite ingredients. Plus, this dish is great for vegetarians like myself because you can ask for it without meat, and often you can add vegetables, cheese (if you eat it) and beans to fill you up.

I first discovered Queso de Mano (cheese of the hand, handmade cheese?) at a delicious Venezuelan restaurant called Doggi’s Arepa Bar in Miami, and since then I’ve been obsessed with it in my arepas. I recently found Queso de Mano at my local supermarket (Publix) and decided to make homemade arepas with it. I am normally too intimidated to try to make an arepa recipe on my own (especially since I don’t have a tostiarepa– an arepa maker) but this sweet potato arepas recipe from @eatlikeeliane looked so delicious, I had to try it myself! Sweet potato is also one of my favorite foods, so I was so excited to try this recipe. The final product was delicious and easy to make. Thank you for the recipe @eatlikeeliane !

INGREDIENTS
1 ½ cups of Mashed Sweet Potato
1 ½ cups of Harina P.A.N (Pre-cooked Corn Meal- I used the Yellow version)
1 cup of Water
Pinch of Salt

DIRECTIONS
1. Mashed Sweet Potato: Clean sweet potato and pinch with fork. Wrap in aluminum foil and place in the oven at 400 F for about 1 hour or until soft inside. It may also be done steamed, boiled or in the microwave. Once the sweet potato is cooked, peel the skin and mash it with a fork.
2. Place mashed sweet potato, Harina PAN and salt in a mixing bowl. Then add water slowly while kneading and mixing with your hands until the dough is formed. The dough should be soft.
3. Grab a handful of dough and with both hands make a ball. If using an arepa maker or ‘tostiarepa’ place the balls and close it. If using a griddle hold the ball with one hand and flatten it with your fingers to form round patty. Then grill the arepa in a heated pan with avocado oil (I used . Cook until browned and firm on the outside.
4. Top your arepas with your favorite toppings. I used black beans, queso de mano (I used El Latino brand), avocado, and halved cherry tomatoes.

Notes:

  • I made a Colombian style arepa since I topped the arepa with toppings (instead of stuffing it inside- the Venezuelan version). If you are using an arepa maker I’d recommend cutting your arepa in the middle and stuffing ingredients inside.

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