Sweet Potato Daube- Ladob papat is a hearty, nutritious and healthy dessert made with coconut milk and flavoured with nutmeg and vanilla.
- 1 litre fresh coconut milk
- 1 kg sweet potato
- 1 pod vanilla or 2 tsp vanilla essence
- 3 tbsp brown sugar
- 200 ml water or milk (optional)
- 1 pinch salt
- 1 pinch freshly grated nutmeg
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Wash and scrub sweet potato, then slice lengthways into two and then cut crosswise into even-size chunks of about 3 cm wide.
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Combine the sweet potato chunks in a large pan with the coconut milk (the coconut milk must cover the sweet potato; if it does not, add a little water or milk).
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Slit the vanilla pod in half lengthways and add to the pan along with the salt and nutmeg.
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Sweeten to taste with sugar then bring the mixture to a boil.
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Reduce to a simmer, and cook gently for about 40 minutes, or until the sweet potato is tender enough that they can easily be pierce with the point of a knife. Avoid covering the pot.
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This dish can be served warm or cold.
- If you do not have fresh vanilla, you can substitute with 1 tsp vanilla essence
- If you are using fresh vanilla, you may decide to slit the pod in two and scrape only the seeds and discard the pod. In the Creole daube we use pod and seeds and remove them after the daude is cooked, if required.
- You may decide to peel your sweet potatoes. You will however find out that if you peel the sweet potatoes, they will break up too easily. The daube is not meant to be mushy. However, if you wish to use the daude for a pie filling then it is recommended that you peel them.
- If you cover you pot fully, sometimes the steam created within the pot can curdle your sauce, especially if you are using fresh coconut milk or cream. However, if you are using tinned coconut milk or cream, that may at times have a thickner like gelatine which makes the coconut milk more stable, you may decide to cover your pot.