Sweet potato is always available in stores. My mother used to boil and mash the sweet potatoes with ghee and sugar, and make big balls of the mixture. It served as a lovely, satisfying teatime snack when I came home from school. I have previously given the recipe for Sweet Potato Dessert with Maple Syrup, which I made from a recipe given by my son’s friend. I have always wanted to make my own sweet potato dessert, and that experience inspired me to create this one.
Based on my experience making butterscotch for ice creams and puddings, I decided to combine the sweet potato with homemade butterscotch. While the internet may create the impression that brown sugar is a must for butterscotch, it is not necessary as my extensive collection of recipe books (including one more than a century old) will attest to. I use white sugar with excellent results. Brown sugar imparts a stronger flavour to the butterscotch. If you prefer that, you can substitute the white sugar in my recipe with brown sugar, but remember not to caramelise the brown sugar.
Though sweet potato provides 120 Calories of energy per 100g, it is a very poor source of almost all other nutrients. When it is made it into a dessert, with sugar, butter, milk, and served with lashings of whipping cream, it explodes with calories. Turn away now if you are watching your figure 🙂
- 4-5 Sweet Potatoes (600-750g)
- 1 C Sugar
- 1/3 C Butter
- ¼ tsp Salt
- 1 C Milk
- 1 tsp Vanilla Essence
- ½ C Water
- 200ml (approx.) Whipping Cream
- Wash the sweet potatoes well. If they are very large, cut into 2.
- Pressure cook the sweet potatoes for 20 minutes.
- When sufficiently cooled to touch, peel the skin.
- Mash with a potato masher. Remove fibrous strands.
- Place the sugar and water in a large, heavy-based pan.
- Heat the mixture till it begins to bubble.
- Lower the heat. Move the pan from side to side to dissolve the crystals. Do not use a ladle to mix.
- Wait for the sugar to become golden brown. Remove from heat.
- Immediately add the butter and salt.
- Stir vigorously with a wire whisk.
- Add the milk and whisk till well blended.
- Add the sweet potato and mix well.
- Return the pan to the heat. Stir till the mixture becomes thick.
- Add the vanilla and stir. Remove from heat.
- Cool to room temperature. Refrigerate.
- Chill the whipping cream at least for 24 hours.
- Whip the cream with a small wire whisk. Pour over the sweet and serve.
- The sugar is dissolved by moving the pan from side to side. If you use a ladle the sugar will stick to the sides of the pan and will not caramelise evenly.
- If you are using salted butter, omit salt.
- If milk is added to the butterscotch mixture when it is very hot, it may curdle. Don’t worry, it will not affect the appearance or flavour.
- In Tamil Nadu we get only Amul whipping cream. If you have only plain Amul cream, that will also serve the purpose, but the fat content will be lower.
- The sweet potato has a very strong flavour of its own. Therefore I used vanilla essence to mask it. I don’t use butterscotch essence as I find that it has too synthetic a flavour.