Sweet Potato. Brandy Sauce.

Our dessert tonight is an African-inspired delicacy of sweet potatoes infused with exotic spices that take the taste buds on a flash-tour of the spice islands of Zanzibar. It is served with a scoop of sweet gingery gravel, brandy mud, and a dusting of cinnamon.

Ingredients (4 servings):

Filling:

• 1 Sweet potato (250g)
• 200g cream cheese (full fat)
• 2 eggs
• a teaspoon of cardamom
• half teaspoon of cloves
• half teaspoon of cinnamon
• 1 vanilla pod
• a sprinkle of nutmeg

Brandy sauce:

• 2 shots of brandy
• a teaspoon of butter
• 2 teaspoons of cream
• 4 teaspoons of black sugar

Crumbs

• 3 ginger biscuits, crumbled
• a handful of nuts
• a sprinkle of black sugar
• a teaspoon of butter

Steps:

For the filling:

1. Peel the sweet potatoes, and boil.
2. Blend with cream cheese and sugar.
3. Add the beaten eggs and the spices.
4. Pour the mixture into an ovenproof dish, cover with foil and place in an oven-tray, half filled with water.
5. Bake for about 20 minutes until firm, but not browned.

For the gravel:

1. Crumble the ginger biscuit.
2. Combine with the crushed nuts, sugar and butter.
3. Heath in a pan until the sugar has melted.
4. Allow to cool

For the sauce:

1. Boil together the brandy, butter, sugar and cream for a few minutes.
2. Allow to cool.

To serve:

Use a wet ice cream scoop to create mounds of filling. Spoon the gravel and sauce onto the plate, together with smaller scoops of clotted cream. Sprinkle with icing sugar and cinnamon and serve.

And the final product in close-up:

A tipple of brandy will make sure it goes down perfectly :)