Confession: I love sweet potatoes yearround and I’m always looking for different ways of using them (so my lunch or dinner repertoire does not become too repetitive). And sweet potatoes are very good for us, and they are highly satisfying, that’s why I love to include them in my diet.
Sweet potatoes are native to Mexico, Central, and South America, and they feature as an ingredient in many recipes. In Mexico we love to use them in sweet dishes, rather than savory preparations. We have the sweet potato candies made in Santa Clara, near Puebla, and all over the country you will find “camotes” cooked in syrup that dries to a glaze when cooled. These treats will often be a part of the dessert trays that appear after the lunch or dinner service.
This unusual dessert is like a sweet potato pie without a crust. Very delicious and nutritious, you can put this budín together in 20 minutes. When you taste it, it tastes like the most sinful of pies, but in reality, it does not contain a crust, so it is a bit better in terms of calories.
The hardest thing about this recipe is making the sweet potato puree, but if you peel and cut the sweet potato in fairly small pieces, the cooking will go very fast and you’ll have your puree ready in 10-15 minutes.
I like to make this budín in a round mold, because you can bring it straight to the table to serve and it looks pretty on the plate. Add a little whipped cream garnish and a sprinkling of canela and you will have a quick and satisfying dessert in no time.