Sweet Potato Muhalabia Fusion
Indulge in the harmonious blend of sweet potato and Lebanese flavors with this inventive dessert. This Sweet Potato Muhalabia features a velvety sweet potato base infused with cardamom, topped with a fragrant rosewater cream, and garnished with toasted pistachios. Each bite offers a unique taste journey that beautifully marries comfort and exoticism, making it an unforgettable ending to any meal.
ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 cup milk (dairy or non-dairy)
- 1 cup sugar
- 1/2 cup cornstarch
- 1 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1/4 cup rosewater
- 1 cup heavy cream (or coconut cream)
- 1/2 cup crushed pistachios
- Fresh mint leaves for garnish
steps
- 1.
Boil the sweet potatoes in water until tender, then drain and mash until smooth.
- 2.
In a saucepan, combine milk, sugar, cornstarch, cardamom powder, and salt. Cook over medium heat, stirring continuously until thickened.
- 3.
Once thickened, stir in the mashed sweet potatoes and mix well until fully incorporated.
- 4.
Remove from heat and add rosewater; stir to combine. Pour the mixture into a serving dish and let it cool to room temperature.
- 5.
In a separate bowl, whip the heavy cream until soft peaks form. Fold in an additional splash of rosewater to infuse flavor.
- 6.
Once the sweet potato base is set, spread the rosewater cream on top evenly.
- 7.
Garnish with crushed pistachios and fresh mint leaves before serving.
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