Nilupak Na Kamote (Filipino Mashed Sweet Potato)
The sweet potato version of the Filipino pounded classic. Steamed kamote worked smooth with butter, sweetened condensed milk and coconut milk, shaped on banana leaf and topped with grated cheese.
Servings 8 servings
Ingredients
For the Nilupak
- 2 pounds sweet potatoes kamote, peeled and cut into 2-inch chunks
- ½ cup unsalted butter softened, plus more for serving
- 1 cup sweetened condensed milk
- ½ cup coconut milk full fat, canned
- ½ teaspoon salt
To Finish
- 1 cup shredded processed cheese Eden, Velveeta or mild American style
- 2 banana leaves thawed if frozen, for lining and serving
Instructions
Cook and Pound
- Steam the peeled sweet potato chunks over boiling water for 20 to 25 minutes, until a knife slides in with no resistance. Steam rather than boil so the flesh does not take on water.
- While they are still hot, pound them in a mortar or mash them with a sturdy potato masher until completely smooth, about 4 minutes.
Mix
- Work the softened butter into the hot mash until it disappears completely.
- Add the sweetened condensed milk, coconut milk and salt, and keep working until the mixture is glossy and uniform with no streaks.
- Fold in half the shredded cheese and let the residual heat soften it into the mash.
Shape and Chill
- Line a plate or shallow tray with a wiped banana leaf. Turn the warm mixture out and press it into a low round about 1 ½ inches thick, smoothing the top.
- Cover the top with the remaining shredded cheese while the mash is still warm, and dot with a little extra butter.
- Chill at least 1 hour, then cut into wedges or squares and serve cool.
Notes
- Cassava is the classic: Nilupak is traditionally made with cassava. This is the kamote, sweet potato, variant.
- Steam, do not boil: Boiled sweet potato carries water into the mash and it will not hold its shape.
- Work it hot: Butter and condensed milk emulsify into hot mash and sit greasy on cool mash.
- Too loose: Stir in a wide pan over low heat 3 to 4 minutes to drive off moisture, then reshape.
- Cheese: Mild processed cheese is the traditional finish. Sharp cheddar overpowers the dish.
- Storage: Airtight in the fridge up to 5 days, or frozen up to 2 months wrapped in banana leaf, plastic and foil.
- Coconut option: Toasted grated coconut or latik instead of cheese for a provincial style finish.