Stove-top Sweet Potato Pudding

My 153rd recipe, "Stove-top Sweet Potato Pudding", a super easy and healthy dessert. I did not get a chance to try sweet potatoes a lot while I was in Chennai. However after moving to US, RK made me try few dishes made from sweet potato. The Sweet potato pasta bake which I make and sweet potato fries I get at the carnival were 2 of my favorite until today. Whenever RK sees a sweet potato at the supermarket, he would say that my MIL used to make it as a simple yet delicious dessert during his childhood days. She would basically pressure cook it until tender and then mix in some sugar into it. A quick, healthy and wonderful dessert. However I wanted to make my own adaptation of it. I increased the oomph factor by letting the sweet potatoes cook slowly in a milk and saffron mixture. The end result was beyond what I had imagined. The sweet potato pudding was so delicious, creamy, smooth, fluffy. RK was so impressed by the creaminess of the sweet potato pudding and said that this was one of the best desserts' he has tasted so far 😀

Sweet Potato Pudding

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Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 2

Ingredients

  

• Sweet Potato - 1 Large
• Milk - 1 Cup Dairy / non-Dairy
• Water - 2 Cups
• Saffron strands - 1 large pinch optional
• Sugar - 2 Tbsp
• Ground Cinnamon Powder - ⅛ tsp
• Ground Cardamom Powder - ⅛ tsp
• Butter - 1 Tbsp softened, room temperature
• Chopped Nuts - For garnish Optional

Instructions

 

• First peel and chop the sweet potatoes into small cubes. Add the milk and water to a heavy bottom pan and bring it to a boil.
  
   
• Add the chopped sweet potato and saffron into the milk + water mixture, turn down the flame to medium and cook for about 1 hr until the sweet potatoes are 90% done.
  
   
• Add the sugar, ground cinnamon and cardamom powder and mix well to combine. Keep stirring continuously until the liquid in the pan is almost evaporated. Turn off the flame and let the mixture cool down a bit.
  
   
• Once it has cooled down, add the butter to it and use a hand whip or fork to beat it into a smooth, light and fluffy pudding.
  
   
• Serve at room temperature or refrigerate and serve cold. Top it with chopped nuts.
     

Notes | FAQ

- Vegans can substitute non-Dairy milk and vegan butter.
- Adjust the quantity of milk + water based on the size of your sweet potato.
- While saffron is optional to add, I highly recommend adding for the best flavor.
- If you need to quicken the process, you can use a pressure cooker. However taste would vary. You can also use a slow cooker instead of stove top.
- If the liquid evaporates before the sweet potato is fully cooked, add little more water. It is better to over cook than under cook in this recipe.
- If you feel that the mixture is thick after cooling, you can add 1 or 2 tsp of milk.