The sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato, both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not a true yam, which are monocots in the order Dioscoreales.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily influenced by the ancestors of the Puerto Rican people: the indigenous Taínos, Spanish colonizers, and sub-Saharan African slaves. As a territory of the United States, the culinary scene of Puerto Rico has also been moderately influenced by American cuisine.
Dioscorea alata – also called purple yam, ube, or greater yam, among many other names – is a species of yam. The tubers are usually a vivid violet-purple to bright lavender in color, but some range in color from cream to plain white. It is sometimes confused with taro and the Okinawa sweet potato beniimo (紅芋), however D. alata is also grown in Okinawa. With its origins in the Asian tropics, D. alata has been known to humans since ancient times.
Dulce de leche, caramelized milk, milk candy or milk jam is a confection popular in Latin America, France, Poland and Philippines prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
The brigadeiro is a traditional Brazilian dessert. The origin of the dessert is uncertain, but the most common theory is that it was created by a confectioner from Rio de Janeiro, Heloisa Nabuco de Oliveira, to promote the presidential candidacy of Eduardo Gomes. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Sweet potato soup is a Chinese dessert found in Southern China and Hong Kong.
Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries.
Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and cuy are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones, llapingachos, and seco de chivo. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of banana, uvilla, taxo, and tree tomato.
Fios de ovos is a traditional Portuguese sweet food made of eggs, drawn into thin strands and boiled in sugar syrup. They can be found in many Thai desserts, this unique dish found its way to Thailand in the 17th century. It is a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon, and dukunou is a dessert in Jamaica, Antigua and Barbuda, Barbados, French Guiana and some other Lesser Antilles. It is a variation on the dish ducana which originated in Africa. The Caribbean cuisine dish is made from batata, sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf. It is then cooked in boiling water.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Pasta frola, pasta frolla, is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata, dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
Sweet potato jam can refer to:
Sagu is a southern Brazilian dessert, made with tapioca pearls, sugar and red wine. It is typical of the state of Rio Grande do Sul, but also consumed in Santa Catarina and Paraná.
