Prep 10 mins
Cook 1 hr 30 mins
This was probably the inspiration for the filling to the sweet pototo pies found in America these days. Although not low-fat by any means, it is simple and satisfying. Recipe by Angela Self Medearis. *Cook time does not include refreigeration time.
- 1 quart water
- 6 medium sweet potatoes, peeled and cut into 1/2 inch cubes (about 2 pounds)
- 3 cups whole milk
- 1 cup heavy cream
- 1⁄2 cup sugar
- 1⁄2 teaspoon powdered saffron
- 1⁄2 teaspoon ground cardamom
- Boil the water in a heavy saucepan. Drop in the sweet potato cubes and cook, uncovered, until tender - about 25 to 30 minutes. Drain the potatoes and return them to the pan.
- Add the milk, cream, sugar, saffron and cardamom. Stirring often with a wooden spoon, bring the mixture to a boil over medium heat. Reduce the heat to low and simmer, uncovered, for about 1 hour, stirring often. The pudding is done when it is smooth and is thick enough to hold its shape almost solidly in the spoon.
- With the back of the spoon, rub the pudding through a fine sieve into a serving bowl.
- Refrigerate the pudding until cool. Before serving, sprinkle the top with a little additional ground cardamom.
Sorry this just did not do anything for us! I followed directions exactly and it still did not firm up as much as I thought it should have. Made for ZWT7 Saucy Silverados.
I loved the blend of spices in this pudding. We ate it as a side dish, rather than a dessert. It was very sweet, but very good. Thanks!