Serves     8

Ingredients

1 quart water
6 medium sweet potatoes, peeled and cut into 1/2-inch cubes (Murasaki sweet potatoes are delicious for this, but any sweet potato will work!)
2 cups whole milk
1 cup coconut milk
½ cup heavy cream
½ cup sugar
½ teaspoon ground saffron
½ teaspoon ground cardamom
¼ teaspoon cinnamon
¼ cup finely chopped dates
Optional: toasted coconut flakes or chopped nuts (such as cashews or peanuts) on top before serving for added crunch and flavor.

Directions

In a heavy saucepan, boil 1 quart of water. Add the sweet potatoes and cook until tender, approximately 25-30 minutes. Drain and return them to the pan.

Stir in the milk, coconut milk, heavy cream, sugar, saffron, cardamom, and cinnamon. Mix well.

Over moderate heat, bring the mixture to a boil while stirring frequently – use a wooden spoon for best results. Reduce the heat to low and simmer uncovered for about 1 hour, stirring often, until the pudding thickens substantially. Remove from heat.

The pudding should be quite smooth by now and you can use a potato masher to ensure all the lumps are out. For a smoother texture, options are to use an immersion blender or push the pudding through a fine sieve or food mill. Put into a serving bowl. Stir in the finely chopped dates. Refrigerate until cool.

Before serving, garnish with toasted coconut flakes or chopped nuts and a light dusting of ground cardamom.

Country:
Kenya


Notes and Instructions

Recipe and photo credit: Kristina Skepton and Terri Tucker