This Sweet Potato Punch took some getting used to since it was new to me. And the thought of drinking sweet potato wasn't something I relished. But to my surprise, it tasted wonderful: the sweet potato taste was not as prominent as I thought it would be.
The Goodness of Sweet Potato Punch
When my mom decided to make sweet potato punch for us, I just had to get it on camera. The process was simple as you would notice later on and it was wholesome...very wholesome. I think I had enough fiber for a week when I drank that sweet potato punch......just kidding 🙂 but it did have a lot of fiber, since it was just the provision boiled and grated: all natural stuff. So you're on the right track if you make this sweet potato punch.
As for other health benefits, you should know that sweet potato is a rich source of Vitamin A and has antioxidant properties. Great for eliminating free radicals from your body. Again we see how healthy this drink is and there is no doubt that I will have to make some more soon now that I know better. I guess I will just have to get accustomed to the taste knowing how good it is. Anyhow, I'll leave you all to enjoy this new found bundle of health and vitality in a glass, while I organise some more recipes. Enjoy sweet potato punch.
Sweet Potato Punch Recipe
SWEET POTATO PUNCH
Ingredients:
3½ cups grated sweet potato
2 cups water
1 pack evaporated milk (250 ml)
1 tin condensed milk ( 390 g)
2 teaspoons vanilla essence
sugar to taste
Direction:
Cut the sweet potato in in eight pieces and put to boil.
Test with an ice pick or knife. It should go through smoothly when ready. Using the large side of the grater, grate the cooked potato.
Blend in 2 cups of water.
Then sweeten with the condensed milk, evaporated milk and vanilla essence. You may also add sugar to taste as well. Strain to remove excess fiber.
Note: If you find the punch too thick, adjust milk and sugar to taste. This step is optional
Sweet Potato FAQs
- Can I also use dark sweet potato for this punch? White sweet potato is regularly used for baking. They are not sweet enough after cooking. If you want a punch that is not too sweet, and you wish to not add too much sugar, the white sweet potato may be ideal. However, the darker variety (the yellow-orange sweet potatoes) are sweeter and has more moisture when cooked. The punch would be sweeter and smoother. I would say the darker variety might just be better than the white variety.
- What is the best way to deal with the strings on the sweet potato? This recipe recommend you grate the sweet potato, but this would be difficult for larger tougher sweet potatoes. These potatoes have a lot of fibrous strings. Thus, it might be better to mash the potatoes with an electric beater. The strings will then wrap around the beaters and so the strings will be removed easily.
- I have trouble peeling sweet potato. Can you tell how best to peel them? It can be a bit tricky to peel cooked sweet potato. Don't fight with it at all. Just place boiled potatoes in cold water. The cold water will help you remove the skin in no time.
There you have it, a simple drink with extraordinary health benefits. Sweet potato punch as a place in my menu from now on.
Note: We now have an cookbook on sale at Amazon, Simply Trini Cooking Cookbook. Learn more about the book here.
See you soon. Bye.
Sweet Potato Punch
Ingredients
- 3 ½ cups grated sweet potato
- 2 cups water
- 1 pack evaporated milk 250 ml
- 1 tin condensed milk 390 g
- 2 tsp. vanilla essence
- Sugar to taste optional
Instructions
- Cut the sweet potato in in eight pieces and put to boil. Test with an ice pick or knife. It should go through smoothly when ready. Drain and leave to cool.
- Note: If you find the punch too thick, adjust milk and sugar to taste. Strain to remove excess fiber.
- Serve with ice.
Miranda
This is very unique! I enjoy sweet potato. I might HAVE to try this!!
Cynthia
I am definitely going to try this. There is a drink in Guyana (not made these days) called Fly. The sweet potatoes were grated and the juice squeezed, sweetened and whole spices such as cloves and cinnamon added. It would be left to ferment for a few days in a cool dark cupboard then strained, chilled and served with ice. It got the name fly from the cloves in the drink looking like flies 🙂
Felix
Thank you Empressfiya for this wonderful comment. I always find that we Caribbean people share so much in common: even in the food we eat. 🙂