When it comes to desserts, I do not discriminate. I love them all! 😋 I enjoy tucking into cakes, pies and tarts as much as I do stuffing my face with laddoos, barfi, halwa and kheer. Though tradition will never go out of style, what truly excites me is trying something new. I have never shied away from experimenting with different ingredients and flavors, pairing them in unexpected ways. Like these Sweet Potato Pedas. They are chewy, fudgy and absolutely yum (and trust me, nobody will guess there’s a vegetable hidden inside).

Sweet potato is such a versatile and underrated ingredient; it lends itself equally well to both, sweet and savory dishes and it works perfectly in this dessert. Amongst all the sweets I made for Diwali this year, these pedas got the most enthusiastic nods of approval from my family.

The gluten-free pedas are sweetened with jaggery. It adds a distinct and very delicious caramel undertone that complements the warming spices. This recipe is perfect not just for Diwali, but for any fall celebration. These mouth-watering pedas will make an unusual, yet unforgettable addition to your festive menu.

Recipe

Sweet Potato Pedas

(Makes about a dozen pedas)

Ingredients

1 cup sweet potato purée (see note at the end)
6 tbsp jaggery powder or brown sugar
1 1/4 cups unsweetened milk powder
1/4 tsp saffron strands
2 tbsp single cream or full fat milk
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg
2 tbsp ghee, divided
Slivered pistachios and saffron strands, to decorate

Method

Heat the cream and stir in the saffron. Let the saffron steep for at least 10 miutes.

Heat 2 teaspoons of ghee in a nonstick pan over medium-low heat. Add the puréed sweet potato and jaggery powder. Stir continuously for 8-10 minutes or until the mixture starts to thicken (you will start to feel some resistance whilst stirring).

Add the saffron infused cream, vanilla extract and and milk powder. Continue stirring for another 8 minutes, adding 2 more teaspoons of ghee as the mixture cooks. This part of the process will require some elbow grease; the mixture will seem very mushy at first, but will come together as it reduces. At this point, you can taste and add more jaggery powder if you prefer your desserts sweeter.

Once the mixture leaves the sides of the pan and comes together to form a mass, add the remaining tablespoon of ghee, cinnamon and nutmeg. Mix everything well to incorporate, then turn off the heat.

Transfer the peda mixture on to a lightly greased plate, spread it out and leave it to cool for a few minutes. Once it is cool enough to handle, divide the mixture into 12 equal portions. Roll each one between your palms until smooth and then flatten slightly to form the pedas. Alternately, you can use a peda stamp or mold to shape them like I did. Top each peda with some slivered pistachios and saffron strands and arrange on a plate. Once they reach room temperature, they are ready to be eaten.

Store the pedas refrigerated in an airtight container for up to a week. Bring them to room temperature before serving.

Note: To make the potato puree, boil 2 medium-sized sweet potatoes. Cool, peel and finely grate them. Transfer the flesh to a blender and pureé until smooth.