Sweetpotato Pudding

I sincerely hope you would share the same passion as me!

Sweet potato pudding is commonly eaten in Tanzania.

It is a root vegetable.  The flesh has a sweet and creamier texture.

Depending on the variety, the flesh can vary from white, orange or even purple. 

The coconut cream added to the sweet potato just complements its natural sweetness.

Served warm or cold.

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Ingredients
  • 3 large Sweetpotatoes, peeled and sliced
  • 800ml Coconut Cream
  • 125gm Sugar
  • 250ml Full Fat Milk
  • 3gm Ground Cardamom
  • 6-7 Cardamom Pods
Step No 1

Peel the sweetpotatoes.
Step No 2

Slice into ¼” thick discs and set aside.

Step No 3

Heat the full fat milk in a saucepan. 

Step No 4

Add the cardamom pods to the milk.

Step No 5

Gradually drop in the sweetpotato discs into the saucepan. 

Bring to a boil.
Step No 6

Spread the coconut cream over the sweetpotatoes.

Step No 7

Turn the heat down.

Cover the saucepan partially to avoid the liquid to boil over.
Step No 8

Cook for about 30 minutes until the sweetpotatoes are 90% cooked.

Step No 9

To sweeten the dish sprinkle sugar over the pudding.
Step No 10

To conclude scatter ground cardamom. 

Stir and cook for further 5 to 6 minutes to soften the sweetpotatoes.

Step No 11

Ready to serve.   Warm or cold.