1 1/2 kg of purple sweet potatoes
1 kg of cashew nuts
2 tablespoons of butter or margarine
1 tablespoon of vanilla extract
1 1/2 kg of purple sweet potatoes
1 kg of cashew nuts
2 tablespoons of butter or margarine
1 tablespoon of vanilla extract
Cook the purple sweet potatoes as usual, until they're tender
Peel and purée them in a blender, removing any excess fibers
Place the purée in a saucepan with the cashew nuts and butter or margarine
Simmer over low heat, stirring constantly, until the bottom of the pan appears, for about 35 minutes
(Note: be careful not to burn yourself, as this pudding can get quite fiery)
Remove from heat, add vanilla extract, and mix well
Let it cool before serving in a compote dish
