Potato sweets

India: Potato fudge

Ingredients (4 servings)

- 65 g (½ cup) powdered milk
- 40 g (¼ cup) of potato powder
- 240 ml (1 cup) hot water
- 1 ground cardamom
- 100 g (½ cup) sugar

Preparation

Mix the hot water, potato powder and powdered milk. Cook over low heat. When mixture turns brown, add sugar and cardamom. Continue cooking on low heat until mixture sets. Spread on a greased plate, cut into squares while still warm.

South Africa: Potato pudding

Ingredients (6 servings)

- 900 g (2 lb) potatoes
- 6 well-beaten eggs
- sugar to taste
- salt
- essence of vanilla, almond or lemon
- butter
- grated nutmeg

Preparation

Boil the potatoes, then mash. Add the eggs, sugar and a pinch of salt to taste. Flavour with vanilla, chopped almonds or lemon essence. Put dabs of butter on top and finish off with grated nutmeg. Bake the pudding until light brown.

Italy: Potato cake

Ingredients (6 servings)

- 1 kg (2 lb 3 oz) brown-skinned potatoes
- 30 thin slices of round potatoes
- 800 ml (1.7 pts) milk
- 800 ml (1.7 pts) water
- 6 eggs
- 200 g (7 oz) castor sugar
- 200 g (7 oz) mascarpone cheese
- 30 thin slices of round potatoes
- sea salt, vanilla crystals (to taste)
- bread crumbs

Preparation

Peel and boil the potatoes with the water, milk, salt and vanilla until "naturally mashed", then cool. Whip eggs with the sugar and blend slowly and uniformly into the potato purée. Cover the inside of a buttered baking dish with the bread crumbs and fill the bowl with the mix. Cover with potato slices, then mascarpone cheese and bake at 180°C (356°F) for 20 minutes.