Ingredients
2 sweet potatoes, cooked and peeled
1 tbsp coconut oil
Pinch of salt
75gm unrefined golden caster sugar
5 green cardamom pods, crushed
½ tsp rosewater
Handful of chopped flaked almonds
Handful of chopped pistachios, hulled
For garnish
Toasted coconut flakes, Greek yoghurt, gold leaf and micro flowers to decorate
Method
1. Using a potato ricer, mash the potatoes.
2. Heat the oil in a heavy-based saucepan, add the sweet potato and allow to cook for three to five minutes until it darkens in colour.
3. Add the salt, sugar and cardamom and cook for a further three minutes until the mixture gets very dense and sticky. Add the rosewater, stir and remove from the heat.
4. Mix in the almonds and pistachios.
5. To serve, place in a decorative glass and top with coconut, yoghurt, micro flowers and some gold leaf.
Recipe courtesy: Chef Shelina Permalloo, author of The Sunshine Diet
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