Sweet Potato Pudding

Wash the sweet potatoes, place them in a large pot, cover with water and cook until they're tender but still firm (approximately 45 minutes)

To check if it's done, test it occasionally with a fork

Drain and let cool

Peel the sweet potatoes and cut them into 2 cm cubes and reserve

In a medium pot, place over medium heat the cloves, water, and sugar, stirring until dissolved

Cook without stirring until it comes to a boil and forms a thick syrup (to test the point, remove some of the syrup with a wooden spoon: it should flow like a thick thread)

Add the sweet potato and simmer for 5 minutes

Remove from heat and let cool

Serve at room temperature or store in the refrigerator in a covered container until serving time

292 calories per serving