Cuban Sweet Potato Purée - a Caribbean Pud!
- Prep: 45 minutes
- Cook: 2 hours
- Total time: 2 hour, 45 minutes
- Recipe serves: 8
- 2 large sweet potatoes
- Juice and zest of an orange
- Juice and zest of 1/2 a lime
- 1 small stick of cinnamon
- 1 tsp vanilla extract
- 250g sugar
- 20g butter
- Large pinch of salt
- Cube the sweet potatoes and add to a pan of boiling, salted water. Reduce the heat to simmer, cover and allow to cook until tender. Once ready, mash (or blitz in a food processor).
- Meanwhile add the sugar, cinnamon stick, orange and lime (both zest and juice - but save a little zest for serving) to around a cup of water in a pan. Bring to the boil, then reduce the heat and cook for about ten minutes, stirring frequently.
- Remove the cinnamon stick and zest, carefully mix the mashed sweet potato. Cook slowly until it thickens into a reasonably stiff purée, beating with a wooden spoon as you go, then beat in the butter and vanilla extract. Allow to cool, then refrigerate.
- Serve cold in four individual dishes (or glasses), with a sprinkling of the reserved zest on top.
You may also like:
To add two lightly-beaten yolks to the mixture a couple of minutes before it is ready to produce a firmer purée - this is the typical version of the dish, while the egg-free variation is only eaten at Christmas.