Warm Purple Sweet-Potato Pudding with Vanilla and Toasted Pepitas

This warm purple sweet-potato pudding is mashed silky with coconut milk, honey, and vanilla, then crowned with toasted pepitas and bright lime zest. It nods to Stars Over the Chuño Fields, where Andean nights turn potatoes into lasting rations beneath the puna stars.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 4g fiber

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Ingredients

• 2 lbs purple sweet potatoes
• 1.5 cups coconut milk
• 1/4 cup honey
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/3 cup pumpkin seeds
• 1 tsp lime zest
• 1/4 tsp salt

Instructions

1. 1Peel and cut purple sweet potatoes into 1-inch chunks. Boil in a large pot of water for 15-18 minutes until very soft.
2. 2Drain potatoes and return to the pot with coconut milk, honey, vanilla, cinnamon, lime zest, and salt.
3. 3Mash thoroughly then cook over medium-low heat for 8 minutes, stirring often, until thickened into a soft pudding.
4. 4While pudding cooks, toast pumpkin seeds in a dry skillet over medium heat until they pop and become fragrant.
5. 5Spoon warm pudding into bowls and top with toasted pepitas.