Syrian Jewish-inspired Sweet Potato Pudding

Ingredients

In this Syrian Jewish adaptation, we replace the traditional Vietnamese ingredients with Syrian Jewish flavors. Instead of using coconut milk, we incorporate warm spices like cinnamon and nutmeg to enhance the natural sweetness of the sweet potatoes. Additionally, we top the pudding with crushed pistachios and a drizzle of honey, adding a delightful crunch and a touch of sweetness. We alse have the original recipe for Chè khoai môn, so you can check it out.

• 2 large sweet potatoes, peeled and cubed (500g) 2 large sweet potatoes, peeled and cubed (500g)
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 40g (25g sugars)
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook until the sweet potatoes are tender, about 15-20 minutes. Drain well.
3. 3.
   In a separate saucepan, heat the milk, sugar, butter, cinnamon, nutmeg, and salt over medium heat until the mixture is hot but not boiling. Remove from heat.
4. 4.
   In a large bowl, mash the cooked sweet potatoes until smooth. Gradually pour the hot milk mixture into the mashed sweet potatoes, stirring continuously.
5. 5.
   In a small bowl, lightly beat the eggs. Add the beaten eggs to the sweet potato mixture and stir until well combined.
6. 6.
   Pour the sweet potato mixture into a greased baking dish and smooth the top.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the pudding is set and lightly golden on top.
8. 8.
   Remove from the oven and let it cool slightly.
9. 9.
   Sprinkle the crushed pistachios over the top of the pudding and drizzle with honey.
10. 10.
    Serve warm or chilled.

Treat your ingredients with care...

• Sweet potatoes — Make sure to choose sweet potatoes that are firm and free from any soft spots. Boil them until they are easily pierced with a fork for the smoothest texture.
• Crushed pistachios — To crush the pistachios, place them in a zip-top bag and gently pound them with a rolling pin or use a food processor to pulse them until coarsely crushed.

Tips & Tricks

• For a richer flavor, you can substitute half of the whole milk with heavy cream.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a smoother texture, you can blend the cooked sweet potatoes in a food processor instead of mashing them by hand.
• Leftover pudding can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Syrian Jewish Sweet Potato Pudding warm or chilled, depending on your preference. It can be enjoyed as a comforting dessert on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Presentation advice

To enhance the presentation, sprinkle some additional ground cinnamon over the top of the pudding before adding the crushed pistachios. Serve it in individual dessert bowls or ramekins for an elegant touch.