East African Sweet Potato Pudding

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.

East African Sweet Potato Pudding Watermarked EAST AFRICAN SWEET POTATO PUDDING

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.

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One thought on “East African Sweet Potato Pudding

  1. […] / Indian, you could perhaps serve it with the Moroccan Pineapple and Banana Pudding or the East African Sweet Potato Pudding, though I tried to stay with the date and apple theme of the meal, so it worked very well […]

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