Ladob Patat
The Quirky Foodster Team
Ingredients
- Sweet potato, peeled and cubed — 800 g (1.75 lb)
- Coconut milk — 400 ml (14 oz)
- Sugar — 100 g (1/2 cup)
- Ground nutmeg — 1/4 tsp
- Cinnamon Stick — 1
- Of salt — pinch
- Vanilla extract — 1 tsp
Method
- Combine the coconut milk, sugar, nutmeg, cinnamon stick and salt in a saucepan.
- Bring to a gentle simmer.
- Add the sweet potato cubes.
- Simmer gently for 20-25 minutes until the sweet potato is tender and the sauce has thickened slightly.
- Stir in the vanilla and remove the cinnamon stick.
- Serve warm.
Introduction: Sweet potato simmered in spiced coconut milk, a comforting Seychellois dessert.
Cultural Background: This sweet version of ladob uses sweet potato instead of banana, simmered gently in coconut milk with warming spices for a comforting dessert enjoyed across Seychellois households.
Tips: Cut the sweet potato into even pieces for consistent cooking. Simmer gently to prevent the coconut milk from separating.
Variations: Add a handful of raisins for extra sweetness; some households add a pinch of ground ginger for warmth.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Nutrition: Approx. 300 kcal, 3 g protein, 48 g carbohydrate, 11 g fat per serving.
FAQs:
Q: Can this dessert be made with other root vegetables?
A: Yes, taro or yam can be substituted for sweet potato, adjusting cooking time as needed.
Q: Is ladob served hot or cold?
A: It is traditionally served warm, though it can also be enjoyed chilled.
- Sweet potato, peeled and cubed — 800 g (1.75 lb)
- Coconut milk — 400 ml (14 oz)
- Sugar — 100 g (1/2 cup)
- Ground nutmeg — 1/4 tsp
- Cinnamon Stick — 1
- Of salt — pinch
- Vanilla extract — 1 tsp
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