Goan Catholic Style Sweet Potato Pudding

Ingredients

In this adaptation of the Haitian Pain Patate, we incorporate the flavors and ingredients commonly found in Goan Catholic cuisine. The original dish is transformed into a creamy pudding by using coconut milk instead of regular milk. Additionally, we infuse the pudding with the warm spices of Goan cuisine, such as cardamom and nutmeg, to enhance the flavor profile and create a unique Goan Catholic twist. We alse have the original recipe for Pain patate, so you can check it out.

• 2 cups (400g) sweet potatoes, peeled and cubed 2 cups (400g) sweet potatoes, peeled and cubed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) jaggery or brown sugar 1/2 cup (100g) jaggery or brown sugar
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons (30g) ghee (clarified butter) 2 tablespoons (30g) ghee (clarified butter)
• 1/4 cup (30g) chopped cashews, for garnish 1/4 cup (30g) chopped cashews, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large pot, bring water to a boil and cook the sweet potatoes until tender. Drain and set aside.
2. 2.
   In a blender or food processor, puree the cooked sweet potatoes until smooth.
3. 3.
   In a separate saucepan, heat the ghee over medium heat. Add the sweet potato puree and cook for 2-3 minutes, stirring continuously.
4. 4.
   Add the coconut milk, jaggery or brown sugar, ground cardamom, ground nutmeg, and salt to the saucepan. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer the mixture for 10-15 minutes, until it thickens to a pudding-like consistency.
6. 6.
   Remove from heat and let the pudding cool slightly.
7. 7.
   Serve the Goan Catholic Sweet Potato Pudding warm, garnished with chopped cashews.

Treat your ingredients with care...

• Sweet potatoes — Choose sweet potatoes that are firm and have a vibrant orange color. This will ensure a sweeter and more flavorful pudding.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before using to incorporate the cream and liquid.
• Jaggery or brown sugar — Jaggery adds a unique flavor to the pudding, but if unavailable, brown sugar can be used as a substitute.
• Ghee — Ghee adds a rich and buttery flavor to the pudding. If you prefer a vegan version, substitute it with coconut oil.

Tips & Tricks

• For a creamier texture, pass the sweet potato puree through a fine-mesh sieve before adding it to the saucepan.
• Adjust the sweetness according to your preference by adding more or less jaggery or brown sugar.
• Toast the cashews in a dry pan for a few minutes until golden brown before garnishing the pudding for an extra crunch.
• Experiment with different spices like cinnamon or cloves to add your own twist to the pudding.
• Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Serving advice

Serve the Goan Catholic Sweet Potato Pudding warm as a dessert after a hearty Goan Catholic meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, sprinkle a pinch of ground nutmeg or cinnamon on top of the pudding before garnishing with chopped cashews. Serve it in individual dessert bowls or ramekins for an elegant touch.