Sweet Potato and Rose Water Cups
Experience a delightful twist on traditional Lebanese desserts with these Sweet Potato and Rose Water Cups. Creamy, spiced sweet potatoes combine with fragrant rose water and crushed nuts, served in charming individual cups. Each bite is a fusion of sweetness and floral notes, making it a perfect ending to any meal or a stand-alone treat for any occasion.
ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup coconut milk
- 1/4 cup maple syrup or honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon rose water
- 1/4 cup crushed pistachios
- 1/4 cup ground almonds
- Fresh mint leaves for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). Place cubed sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
- 2.
In a mixing bowl, mash the roasted sweet potatoes until smooth.
- 3.
Stir in coconut milk, maple syrup (or honey), cinnamon, nutmeg, and rose water until well combined and creamy.
- 4.
Spoon the sweet potato mixture into small dessert cups, filling them about three-quarters full.
- 5.
In a separate bowl, mix crushed pistachios and ground almonds together. Sprinkle generously on top of the sweet potato mixture.
- 6.
Garnish with fresh mint leaves for an extra touch of color and flavor.
- 7.
Chill the cups in the refrigerator for at least 30 minutes before serving for a refreshing treat.
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