Sweet Potato, Cardamom & Coconut Spread

Whether or not I've cooked with cardamom before, which I'm having trouble remembering, I did learn this while cooking this recipe: it smells amazing while it's cooking. Spicy and sweet and somehow really woodsy-smelling, it kind of made me want to cook up just milk and cardamom for the smell in my apartment, especially now that it's cold and dark outside.

So I was already really into the recipe because of the smell, but I'd say that the taste lived up to it. It kind of tastes like pumpkin pie in a spread, but with the uniqueness of the cardamom and coconut.

One thing about it is that it's pretty sweet, so it tastes much better with something savory that cuts the sweetness somewhat, such as goat cheese. You can combine those on baguette.

Another idea: all week, I've been eating it with peanut butter in a sandwich for lunch at work. It's really good.









Sweet Potato & Coconut Spread

2 pounds of sweet potatoes
2 C milk
1 C white sugar
1/2 C dark brown sugar
1 cinnamon stick
1.5 t vanilla extract
3/4 t ground cardamom
1 C dried unsweetened coconut

1. Peel the sweet potatoes and cut into small pieces, about 1-inch or less to a side. Put in a large, heavy pan over medium heat. Add the milk, sugars, cinnamon, vanilla, and cardamom.

2. Cook over medium heat until the sweet potatoes are soft and tender. Keep an eye on it, as the milk foams up. After the milk comes to a simmer, it will be about 15 minutes before the sweet potatoes are soft. Once the sweet potatoes are soft and tender, mash them into a pulp with a potato masher. Stir well as you do this.

3. Keep the heat on medium and continue simmer, stirring frequently. When the mixture is reduces and thick like a jam, remove from heat. Keep a close eye on it so it doesn't burn as the milk reduces. This takes between 20 and 30 minutes. Stir in the coconut and let cool before serving. Store in refrigerator.

**Try with goat cheese on bread or crackers.