SWEET POTATO PUDDING

SWEET POTATO PUDDING

EDITED : This recipe was featured at Healthy Living Link party on 9th February 2017, Check here.

 In my long stay in Africa, and before in India, I had only seen one colour of sweet potato flesh, that is white, with light brown skin colour, like potatoes. This off-whitish colour was a bit drab to use in recipes and because, as I’ve mentioned before, I do not use artificial food colour in my cooking, it was not very exciting. To my big surprise, when I came to Canada, I have seen two more colours of sweet potato flesh that is orange and purple, their skin colour ranges from shades of white and yellow to red, purple and brown.

 

I was glad that now I can have a variety of colours of this healthy vegetable to try and test in my kitchen. I really liked cooking with the orange coloured ones, because orange gives a warm feeling and it looks particularly good on sweet items like this pudding. Though the purple colour of sweet potato is also fine, but the colour is not that appealing for some items, which I make, like soup. Now whenever I buy sweet potatoes, the first thing I see is the colour of its flesh.

 

These days, sweet potatoes are ranked as having the highest nutritional value among other foods. It is considered as the best complex carbohydrate, and people are encouraged to use more sweet potatoes in their diet. It is considered as one of the healthiest carbs. Check this website

 

 

I used this recipe many times before and made this pudding with white sweet potatoes. But this time I really enjoyed cooking this pudding (with orange sweet potatoes), because of its colour. Using orange sweet potato is a different experience for this recipe, because this colour gives life to this pudding or maybe, I am the one who is attracted by this colour.

 

While I was planning to prepare this pudding, my daughter suggested, to use jaggery instead of white sugar, because jaggery can enhance the colour, aroma and taste of a sweet item like this one. Jaggery is used in Indian cuisine a lot in many sweet recipes.

  

For those readers who do not know jaggery, it is the traditional raw form of sugar which is golden in colour. This is a concentrated product of sugar cane which is used in Asia, Africa and South America. Jaggery contains many minerals which are healthy and not found in white sugar. (Source Wikipedia)

 

In Hindi, we call it ‘Gur’, in different languages different names are there for jaggery. In north India, people eat a small amount of jaggery after dinner in winter, not only to satisfy their sweet tooth but also to get the health benefits of it. There are many health benefits of eating jaggery in winter. You can check 15 health benefits of jaggery in this website.

RECIPE

INGREDIENTS

• 200 grams orange sweet potato
• 500 grams full-fat milk
• 100 grams jaggery or brown sugar
• 20 grams sliced pistachios
• 200 ml sweetened condensed milk

METHOD

• Wash, boil and chop sweet potatoes in small pieces or grate it.
• Boil milk in a heavy bottomed pot; let it reduce to half the amount.
• Add sweet potato and leave it to boil till it is thick enough like pudding.
• Add jaggery and mix well, boil for 2-3 minutes.
• Add condensed milk and boil again.
• Garnish with pistachios.
• This can be served hot or cold, depending on the taste.

I am sending this recipe as my blog post entry for Way wow link party, Hearth and Soul blog hop, Fiesta Friday, Meatless Monday, Cook blog share, Sweet Inspiration link party, Cook blog share and Real Food Friday. and Sunday Food and Fitness  and Healthy Living link party and Brag about it link party and Happy, healthy living party.