3 medium sweet potatoes
1 ¼ cup water
½ cup raw cashews
4 pitted dates
¼ teaspoon cardamom powder
a few saffron strands mixed with 1 tablespoon hot water
2 tablespoon finely chopped mixed nuts (almonds, cashews, and/or pistachios)
Bake the sweet potatoes in a 350 degree oven until they are soft on the inside, about 40 minutes or so. While the sweet potatoes are baking, blend 1 ¼ cup water, ½ cup raw cashews, and dates in a high powered blender into a smooth liquid. Peel and mash the sweet potatoes. In a non-stick pan on low heat, add the mashed sweet potatoes and cashew blend and heat up. Add the cardamom powder and simmer for 1 to 2 minutes ensuring that the mixture has little liquid remaining and not completely dry. Add water if necessary. Add the saffron and nuts and mix well. Serve hot.
★★★★★ 5 out of 5 stars—Best ever!
Talk about a great tasting, healthy dessert… this one is it! Sweet potato halwa is a favorite in India. The traditional version is normally loaded with ghee. This nutritarian version is minus the fat, but rich in fiber, potassium, and calcium thanks to the sweet potatoes. This variation was inspired by Tarla Dalal. Her original version may be accessed here: Sweet Potato Halwa