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Cuban Sweet Potato Purée - a Caribbean Pud!

  • Prep: 45 minutes
  • Cook: 2 hours
  • Total time: 2 hour, 45 minutes
  • Recipe serves: 8

Ingredients

  • 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

Instructions

  1. 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).
  2. 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. 
  3. 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.
  4. 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. 

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