Pudding de Patates Douces au Safran (Saffron Sweet Potato Pudding)
Pudding de Patates Douces au Safran (Saffron Sweet Potato Pudding) is a traditional Chadian recipe for a classic dessert of sweet potato flesh cooked in milk and cream sweetened with sugar and flavoured with saffron and cardamom. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Saffron Sweet Potato Pudding (Pudding de Patates Douces au Safran).
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Ingredients:
1kg sweet potatoes, peeled and chopped into 1cm dice
750ml milk
250ml double cream
100g granulated sugar
1/2 tsp ground saffron
1/2 tsp ground cardamom
ground cardamom or cinnamon sugar, to garnish
Method:
Pour 1l water into a large saucepan and set over hight heat. When the water comes to a boil, add the sweet potatoes and boil briskly for about 25 minutes, or until they are tender enough to be easily penetrated with a fork.
Drain the sweet potatoes in a colander then return to the pot. Add the milk, cream, sugar, saffron and cardamom. Bring the mixture to a boil over medium heat, stirring frequently with a wooden spoon. Reduce to a simmer and cook, stirring frequently, for 1 hour, or until the sweet potatoes have broken down to a smooth purée.
By this time, the mixture should be thick enough to hold its own shape. Turn the mixture into a fine meshed sieve and force through the sieve with the back of a spoon.
Divide between serving bowls, garnish with ground cardamom or cinnamon sugar and serve. Alternatively, turn into a large dish, then set in the refrigerator to chill for at least 2 hours before serving.
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