True, sweet potatoes aren’t fruits, but they make a great pudding. Dark muscovado sugar has a molassesy note that’s just right with the sweet potato and the coconut milk.
For sweet potatoes, use the orange-fleshed varieties, like jewel and garnet. Yes, they’re called yams, but they really are sweet potatoes.
Serve at room temperature with whipped cream and golden coconut strips, or warm with cold cream.
|2||cups cooked sweet potato, from 1½ lbs. sweet potatoes|
|1||can (14 ounces) coconut milk (1¾ cups)|
|⅞||cup dark muscovado sugar or organic dark sugar|
|1||cup cream, softly whipped and flavored with rum, to taste|
|½||cup wide strips dried coconut|
Culinate editor’s note: If your sweet potatoes are very sweet (taste them first), cut back on the brown sugar called for, to 3/4 cup or even 2/3 cup.
Related article: The fits and starts of spring
This content is from the Deborah Madison collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry