The sweet potato is indigenous to South America, but is often associated with Africa because it is a staple food over much of the continent. Today’s recipe is typical of traditional dishes that rely on just a few ingredients & basic cooking techniques. It’s an amazingly creamy and light dessert to serve with any dish, especially African and South American cuisine.
1 kg. sweet potatoes, peeled & cut into 1 cm cubes
3 C. milk
1 C. heavy cream
½ C. sugar
½ tsp. ground turmeric
½ tsp. cinnamon
A grating of fresh nutmeg
½ tsp. ground cardamom + some for garnish
Boil the cubed sweet potato uncovered in ~ 1 quart (1 L) water for 20 to 30 minutes, until tender. Drain & return to the pan. Stir in the
remaining ingredients & simmer, stirring occasionally, over low heat for 1 hour, until the potatoes are reduced to a thick puree.
Because of the remaining fibres of the sweet potato, this next step is highly recommended: If you have a juicer or blender, pour the mixture in and blend it until smooth; otherwise, using a rubber spatula or wooden spoon, press the puree through a fine sieve into a serving bowl.
Serve at room temperature or chilled. Sprinkle a little ground cardamom on surface just before serving.