This is a delicious Sweet Potato Pudding from the African state of Chad
Even if they don't like sweet potatoes most people will find this pudding really enjoyable
Sweet Potato Pudding Ingredients
2 lbs [900g] Sweet Potatoes (medium size]
3 cups milk
1 cup thick cream
½ cup white sugar
½ tsp ground saffron
½ tsp ground cardamom
To Make the Pudding
Peel the sweet potatoes and cut them into ½ inch [130mm] cubes
Place a 2 or 3 quart [2 or 3 liter] pot filled with a quart [1 liter] of water on a stove at high heat.
Bring to a rolling boil and drop the sweet potatoes into the water
Boil the sweet potatoes briskly for approximately 25 to 30 minutes, or until they are easily penetrated by a fork.
Drain the potatoes using a sieve or colander [you can even remove them from the water using a slotted spoon]
Discard the water and return the sweet potatoes to the pot.
Add the milk, sugar, saffron and cardamom, stirring to mix the ingredients evenly.
Bring the mixture to a boil, over moderate heat, stirring frequently, with a wooden spoon, to prevent the mixture burning.
Reduce the heat and simmer over low heat, stirring occasionally, for about 1 hour, until the sweet potatoes are smoothly mashed and the mixture is of a thick enough consistancy to maintain its shape
Using the back of a spoon, force the mixture through a fine sieve, into a serving bowl.
The sweet potato pudding may be served at room temperature, or thoroughly chilled in a refrigerator.
Before serving the top of the pudding may be sprinkled with a little more ground cardamom or alternatively cinnamon sugar may be used.
This pudding is certainly a different way to enjoy sweet potatoes and I'm pretty certain you'll really enjoy it
Tell tell the honest truth I don't really like Sweet Potatoes but I DO enjoy them in this pudding
