You can use the lighter colored sweet potato, but I like to use the reddish orange type (commonly called yams in most grocery stores). I think it is a little sweeter and a pretty color.
This dish tastes a little like butterscotch pudding, but without all the dairy, eggs, and refined sweeteners. If you can’t find amasake, the pudding is plenty sweet without. You can also add a touch of maple syrup.
Sweet Potato Pudding
- 2 medium size sweet potato/yams, peeled and cut roughly into 2″ cubes
- sea salt
- plain or almond flavored amasake (optional) (This is delicious, but has become harder to find. You can also make your own.)
1. Place the sweet potato cubes in a medium size pan with a pinch of sea salt and enough water to cover the bottom up to about 1/4 “. You want just enough water to keep it from burning. If the sweet potatoes cook in too much water, the flavor will be diluted and they won’t taste as sweet. Bring to a boil on medium heat, place lid on top and reduce heat to gently simmer.
2. Simmer 15 minutes or until sweet potatoes are very tender. Remove from heat, drain the sweet potatoes from the liquid and let cool. Reserve the cooking liquid.
3. Place cooled sweet potatoes in a food processor. Puree. Add cooking liquid and amasake in small amounts until you get a very creamy consistency. You may need to add only a few tablespoons.
Notes: Both the Sweet Potato Pudding and the Lemony Apple Pudding are delicious with some toasted and chopped nuts sprinkled on top. You can also use either filling in a simple nut based tart shell.