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Sweet Potato Pudding

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
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.

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  • 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.

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  • 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.

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  • 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.

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  • Serve at room temperature or refrigerate and serve cold. Top it with chopped nuts.
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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.