Instructions: Boil the cubed sweet potato uncovered in about 1 quart (1 L) water for 20 to 30 minutes, until tender. Drain and return to the pan. Stir in the remaining ingredients and simmer, stirring occasionally, over low heat for 1 hour, until the potatoes are reduced to a thick puree.

Using a rubber spatula or wooden spoon, press the puree through a fine sieve into a serving bowl. Serve at room temperature or chilled.

Sprinkle a little ground cardamom on surface just before serving.

Serves 6 to 8.

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