This is my take on the traditional Turkish pumpkin dessert called "Kabak tatlisi".
While I was searching for a small size sugar pumpkin to make the pumpkin dessert, I came accross freshly harvested "new sweet potatoes". I immediately thought that I could swap the main ingredients, and it worked just fine if not better. Sweet potato is not only more nutritious but also can be found anytime of the year. You can also use yam, butternut squash, you get the idea. Use new sweet potatoes when they are in season - the ones with the thin red skin seen in this recipe.
We will be using a simple culinary technique called maceration, which is softening by soaking in a liquid (could be wine too). Here we are using the sugar to soften the potatoes to draw out the natural juices
Ingredients
2.5 pounds sweet potatoes (or other sweet squashs/pumpkins)
About 2 cups granulated sugar
2 tablespoons lime/lemon juice
1/2 cup walnuts or hazelnuts - roughly chopped
Pinch of cinnamon and nutmeg - optional
Optional - cluttered cream or creme fraiche or whipped mascarpone cheese or even just plain tasty yogurt
Directions
Wash and scrub the new potatoes - or peel the skin if you don't have new potatoes. And cut it into 3/4 inch to 1 inch slices.
Sprinkle the bottom of a wide saucepan with a 1 cup sugar, and place the potatoes in a single layer if you can.
Pour the remaining sugar on top of the potatoes to cover all slices, add more sugar if necessary. I mention 2 cups but not sure how much I used, just to make sure they are covered with sugar generously.
Cover the lid, and let it sit overnight in room temp.
Next day you will see all sugar turned to a syrup with the natural juices.
Add lemon juice, stir once.
Place the pan on a medium heat, boil it once, close the lid, and turn the heat to low and let it simmer for 45 minutes.
Open the lid and use tip of a sharp knife to check if they are easy to pierce but not too soft(overcooked), if not let it simmer for another 15 minutes.
Using a spatula, turn the slices to "sear" the other side as well. At this point sprinkle a pinch of cinnamon and nutmeg if you want. Putting too much cinnamon overpowers the desserts, you can skip these if you don't care.
Cook another 15 more minutes uncovered which will help thicken the syrup bit more.
If the syrup is runny, remove the potatoes on a plate and let the syrup boil for few minutes, and add the potatoes back. This will change depending on potato type and amount of sugar
Turn the heat off and let it cool to room temp. At this point it's ready to serve or you can chill it in the fridge and serve colder.
When ready to serve, place the slices on a plate, roast some chopped walnuts or saute with butter and sprinkle over the potatoes, drizzle some syrup as well.
This can also be served with cluttered cream, creme fraiche or whipped mascarpone cheese if you want to make it less healthy :)
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