root, which is larger, rough, and belongs to the Dioscorea genus family.
Because of the common use of the term "yam," it is acceptable to use this term when referring to sweet potatoes.
An excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid, sweet potatoes are eaten boiled, baked, fried to accompany any type of meat, poultry or fish. They are also used as dessert with the most common recipes: sweet potato pie and sweet potato pudding. Sweet potato pie may seem easier to do because it doesn't need to be grated as in the sweet potato pudding.
Sweet potato pudding can be achieved with the two major types of sweet potatoes available on the market. There are the white to cream colored flesh and a bland, non-sweet flavor and the root flesh color of yellow or deep orange, a very distinct flavor and high sugar content. When scraped, flavored and cooked the white cream colored flesh one turns into a dark green pudding, while the yellow colored flesh gives a golden brown pudding. So, it's up to your taste.
Sweet potatoes are tuberous roots vegetables that belong to the Convolvulaceae family of Ipomoea batatas species. They are native to Central America and have been cultivated in more than 100 countries in tropical, sub-tropical and temperate climates. They are considered as a major food staple in many countries including the Caribbean, and as a luxury addition to the diet in most developed countries.
Sweet potatoes are often confused with yams, but the latters are a starchy edible
Ingredients:
6 medium sweet potatoes or 3 1/4 cups or 900 g of grated potatoes
1 cup of evaporated milk
1/2 cup of coconut milk
1/2 cup of water
2 medium bananas
3 egg yolks
2 tspn of fresh grated ginger
1/4 tspn salt
1 sprinkle of ground pepper
1/2 tspn of grated lime rind
1 1/4 tspn of ground cinnamon
3/4 tspn of ground nutmeg
1 small boxe of pitted raisins
1 cup of brown or white sugar
1 tspn of vanilla extract
2 tablespoons of butter or margarine
2 tablespoons of Rum Barbancourt
1. Peel then scrape the sweet potatoes in a large mixing bowl. Beat egg yolks in a separate bowl. Mash bananas into mixed sweet potatoes. Gradually add milk, water, coconut milk until the mixture is fully blended.
Mix the following ingredients one at a time: brown sugar or white sugar, beaten egg yolks, salt, nutmeg, cinnamon, pepper, lime zest, vanilla extract, rum, and stir to blend.
2. On a stove, place a large pan in which you'll pour over the entire mixture. Cook the sweet potato mixture for 25 to 30 minutes, stirring constantly so that it does not stick to the bottom of the pan. Add finally the pitted raisins and the butter, and continue to stir. Then, remove from the stove.
3. Preheat the oven to 375 degrees F. Grease a convenient baking dish with melted butter and pour in the cooked sweet potato mixture. Place the baking dish in the preheated oven and let bake for 30 to 45 minutes or until pudding's top turns dark brown and custard is firm.
4. Serve warm at room temperature or cold depending on your taste, and keep leftovers refrigerated.
