RECIPE AUTHOR: Chef Angela Medearis
INGREDIENTS
1 quart water
6 medium sweet potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 cups milk
1 cup heavy cream
1/2 cup sugar
1/2 teaspoon ground saffron
1/2 teaspoon ground cardamom
PREPARATION
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In a heavy saucepan, boil the 1 quart water. Drop in the sweet potatoes. Cook the potatoes, uncovered, until tender, 25 to 30 minutes. Drain the potatoes in a sieve or colander and return them to the pan. Add the milk, cream, sugar, saffron, and cardamom. Stirring frequently with a wooden spoon, bring the mixture to a boil over moderate heat.
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Reduce the heat to low and simmer, uncovered, about 1 hour, stirring often. The pudding is done when it is smooth and is thick enough to hold its shape almost solidly in the spoon.
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With the back of the spoon, rub the pudding through a fine sieve into a serving bowl. Refrigerate the pudding until cool. Before serving, sprinkle the top with a little additional ground cardamom.