I met Sarika quite recently, on one of the Facebook’s common foodie groups. She is a newbie blogger but her recipes are awesome and fingerlickingly delicious. Do check out her blog here. Her recipes are crisply presented and easy to follow. I am so glad that she brought a dessert as a Guest. Since I am not much of a dessert person, this will fit right in my bill of adding variety to my desserts :). Thanks Sarika for being such a sweet heart!
Now over to Sarika, as she says it !
Sweet potato or shakar-kandi ( as called in north India) is one of The winter’s famous street food. You may find street vendors selling them after roasting them in small clay pots. It tastes awesome. They roast it and then sell it in tangy and savory version by applying lemon juice and tangy spice mix.
Nowadays people eat sweet potato often as these are considered healthier due to high fiber, complex sugars and filling carbs, as compared to the regular potato.
This dessert is very easy, delicious and healthy. With its availability of all year round in USA, this desert can be enjoyed anytime :).
2 Sweet Potatoes grated
4-5 tbsps unsalted butter
3/4 cup sugar
3 cups milk
1 cup milk powder
almonds for garnishing
First peel, wash and grate the sweet potatoes and set aside.
In a pan, add butter and let it heat up. Now add the grated sweet
potatoes and cook for a good 20-25 minutes, stirring continuously so
that it does not stick or burn. At this time add milk and let it boil
and cook until it is pretty much dried up.
As soon as the milk dries up, add sugar and let it cook, stirring continuously. Let it cook until it is dried up but make sure that you are stirring it often. Add the milk powder mix well. It will help soak up the moisture.
Serve hot and garnish it with chopped almonds or pistachios.