Growing up in Mombasa, coconut cream was and still is commonly used in both savory and desserts, and after skyping with my aunt Sylvia in Germany, (literally an hour ago) she was eating this coconut sweet potato and I reminisced the flavor of the recipe so I thought of creating it and sharing it with you.
- 2 large sweet potato
- 1 tbsp freshly ground cardamon
- 100 g fresh coconut cream or (1 can)
- 1 tbsp coconut sugar
- 1 tsp salt
- 1 pinch of saffron
- 1 tbsp tamarind
- 1 tbsp toasted pistachio, Garnish (optional)
- 1 tbsp caramelized coconut flakes, Garnish (optional)
Steam or boil the sweet potatoes, for 30 – 45 minutes, set aside to cool to room temperature and peel and put into a food processor and pulse into a thick chunky texture.
Meanwhile, In a saucepan pour the coconut cream and add the saffron, ground cardamom, tamarind and coconut sugar. Stir and let it simmer for 15 – 20 minutes over a low heat. Once all is combined and its turns into a rose champagne color add the sweet potatoes. Stir and let it simmer for another 5 minutes.
Turn heat off and transfer to a bowl, garnish with caramelized coconut flakes or toasted pistachios
Pantry’s Tip: This can be served hot or cold