The sweet potato, a root vegetable that we often mistake for yam, is most commonly found in a pastel orange color in U.S. grocery stores. It is rich with vitamin E, C, A, and potassium, and is equally versatile in cooking. We love sweet potato fries, sweet potato pie, sweet potato puree in soup, sweet potato croutons in salad—we’ll even bake them on the side to substitute other starch options. Here, I suggest another dessert dish employing these delicious, versatile veggies.
In Thailand, I grew up dipping steamed sweet potatoes and taros, another starchy root, in sugar. It was quite satisfying for my young sweet tooth. Now, I cannot handle that same level of sweetness, so this recipe has just the right amount of dulcet, slightly sweet flavor. This dish is adapted from a popular dessert dish: taro simmered in coconut with tapioca pearl. In The New York Times, Minimalist Mark Bittman has suggested that coconut milk adds an extra kick to sweet potato pie, and this similar mix of flavors performs equally well, if not better.
Approximate time: 30 minutes
Makes 4 servings
Recipe:
2 medium size sweet potatoes (about 2 cups), washed, pealed, and cut into small pieces
1 can (1.5 cup) unsweetened coconut milk
1 cup water
A pinch of salt
1 tablespoon brown sugar or as needed
1 teaspoon vanilla extract (optional)
Sesame seeds (optional)
Directions:
Put the coconut milk, the sweet potatoes, and water into a pot. Add a pinch of salt for a slightly salty flavor, which will nicely curtail the thick taste of coconut. Bring the coconut cream and the sweet potatoes to boil, stir occasionally, and let it simmer with the top on until the sweet potatoes are cooked to your liking. Add the sugar and vanilla extract; adjust the portions to your preference, and sprinkle with sesame seeds before you serve. Serve warm or cold.
One tip: When the coconut cream reaches the boiling point, it creates bubbles that will creep to the rim of the pot and can spill all over the stove. Make sure to keep your eyes out for the first few minutes until it reaches the boiling point, and stir every so often so that you can lower the heat in time and prevent a hot mess!
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