RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3761
Energy (kCal)	17.262
Carbohydrates (g)	4.1284
Total fats (g)	0.819
Fatty acids, total saturated 20:0 (g)	0.0122
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0369
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0132
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0066
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0160
Riboflavin (mg)	0.0139
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0116
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0430
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0202
Proline (g)	0.0246
Fatty acids, total polyunsaturated 18:1 t (g)	0.0132
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0718
Adjusted Protein (g)	0.0000
Cystine (g)	0.0044
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4536
Copper, Cu (mg)	0.0564
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1462
Total lipid (fat) (g)	0.8190
Vitamin K (phylloquinone) (g)	8.9334
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0369
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.1280
Folate, total (g)	1.5750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	10.0800
Energy (kcal)	17.2620
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0050
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	0.1499
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0126
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0214
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	25.7970
Fatty acids, total saturated 16:0 (g)	0.1171
Carbohydrate, by difference (g)	4.1284
Vitamin D (IU)	0.0000
Fructose (g)	0.0674
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0378
Tyrosine (g)	0.0120
Potassium, K (mg)	64.2600
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	0.5040
Serine (g)	0.0151
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0145
Fatty acids, total trans-polyenoic 22:4 (g)	0.0037
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0309
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	0.0166
Histidine (g)	0.0082
Isoleucine (g)	0.0151
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0037
Niacin (mg)	0.0983
Water (g)	474.5270
Fatty acids, total saturated 8:0 (g)	0.0016
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0011
Carotene, beta (g)	2.8350
Sodium, Na (mg)	26.9310
Iron, Fe (mg)	0.7453
Energy (kJ)	72.1350
Ash (g)	0.6865
Caffeine (mg)	0.0000
Glycine (g)	0.0176
Fatty acids, total trans-polyenoic (g)	0.0028
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1674
Fatty acids, total polyunsaturated (g)	0.2272
Vitamin E (alpha-tocopherol) (mg)	0.5557
Sucrose (g)	0.0013
Vitamin B-6 (mg)	0.0246
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0233
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0321
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0100
Folate, food (g)	1.5750
Fatty acids, total saturated 20:1 (g)	0.0226
Fatty acids, total monounsaturated (g)	0.0878
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.3562
Fatty acids, total polyunsaturated 16:1 c (g)	0.0016
Fatty acids, total saturated (g)	0.2490
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	87.2160
Fatty acids, total saturated 10:0 (g)	0.0083
Galactose (g)	0.0094
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0183
Glutamic acid (g)	0.0353
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0252
Folate, DFE (g)	1.5750
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0026
Fiber, total dietary (g)	2.1357
Tryptophan (g)	0.0019
Threonine (g)	0.0113
Fatty acids, total polyunsaturated 18:1 c (g)	0.0491
Manganese, Mn (mg)	3.7880
Protein (g)	0.3761
Cryptoxanthin, beta (g)	6.4890
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0624
Betaine (mg)	0.0882
Phosphorus, P (mg)	6.5520
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375º. | 2. Place the sweet potato slices singly in a lightly greased Dutch oven or similar pot. | 3. Arrange the piloncillo cones pieces directly on top of the sweet potato slices. Place the cinnamon stick, star anise and cloves on top of the sweet potatoes. Add a dash of salt. Pour the water on top of everything. | 4. Cover the pot and bake for about 1 hour or until the camotes are completely cooked and the syrup has thickened. (I checked the sweet potatoes at the halfway mark to make sure they weren't burning.) You can always reduce the temperature. | 5. Remove from oven and *carefully* arrange the slices of yams on a platter. Now pour any remaining syrup on top (*carefully*!) *Set aside to cool about 10 minutes then serve the crema mexicana on the side. | 6. *It is important to let them cool because you could seriously burn your mouth if you eat the camotes too soon after taking out of the oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		peeled cut orange-fleshed sweet	-	-	-	-
piloncillo cone	2		cut used	-	-	-	-
cinnamon	1			-	-	-	-
star anise	1			-	-	-	-
clove	3			17.262	4.1284	0.3761	0.8190000000000001
salt	1	dash		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
creme fraiche	1	cup		-	-	-	-
habanero sauce	1/4 - 1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Camotes Enmieladitos