Sweet Potato Vermicelli Recipe – Coconut Milk & Cardamom Dessert

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Vermicelli Recipe – Coconut Milk & Cardamom Dessert

Introduction

Oh, this dessert! It’s one of those recipes that just feels like a warm hug. I first stumbled upon a version of this while visiting my aunt in Kerala, and it’s been a family favorite ever since. It’s a beautiful blend of sweet, fragrant, and comforting – and surprisingly easy to make! This Sweet Potato Vermicelli, simmered in creamy coconut milk and spiced with cardamom and cinnamon, is a delightful treat that’s perfect for any occasion. You won’t believe how well sweet potato and vermicelli play together!

Why You’ll Love This Recipe

This isn’t your average dessert. It’s a little different, a little unexpected, and totally delicious. Here’s why you’ll fall in love:

• Unique Flavor Combination: The sweetness of the sweet potato beautifully complements the aromatic spices and creamy coconut milk.
• Comforting Texture: The soft vermicelli and smooth sweet potato create a wonderfully comforting texture.
• Relatively Easy to Make: While it takes a little time, the steps are straightforward and don’t require any fancy techniques.
• A Touch of Indian Tradition: This dessert showcases the beautiful use of spices and coconut milk that’s so central to Indian cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• 1 large Bako Sweet Orange Sweet Potato
• 2 tbsp ghee (tablespoons)
• ½ cup vermicelli noodles (cup)
• 2 cups full-fat coconut milk (cups)
• ¼ cup dark brown sugar (cup)
• 2 tbsp golden raisins (tablespoons)
• 2 green cardamom pods
• 1 cinnamon stick
• 1 tsp vanilla extract (teaspoon)
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Bako Sweet Orange Sweet Potato – Origin & Flavor Profile

Bako sweet potatoes are my go-to for this recipe. They have a naturally sweet, almost caramel-like flavor that works beautifully. You can use other sweet potato varieties, but Bako really shines. About 200-250g is perfect.

Ghee – Clarified Butter & Its Significance in Indian Cooking

Ghee is essentially clarified butter, and it adds a wonderful nutty flavor. It’s a staple in Indian cooking for a reason! If you don’t have ghee, you can substitute with unsalted butter, but ghee really elevates the flavor. About 30ml is perfect.

Vermicelli Noodles – Types & Toasting for Flavor

I prefer the thin vermicelli noodles for this recipe. Toasting them in ghee is crucial – it brings out a lovely nutty flavor and prevents them from getting mushy. About 50g is perfect.

Full-Fat Coconut Milk – Choosing the Right Kind

Full-fat coconut milk is a must for richness and creaminess. Don’t skimp here! The canned variety works best. About 480ml is perfect.

Cardamom & Cinnamon – Aromatic Spice Blend

These spices are the heart and soul of this dessert. Use good quality spices for the best flavor. Lightly crushing the cardamom pods releases their aroma.

Golden Raisins – Regional Variations & Substitutions

Golden raisins add a lovely sweetness and chewiness. You can substitute with regular raisins if you prefer, or even chopped dates. About 30g is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Poke a few holes in the sweet potato with a fork. Wrap it in foil and roast for about 50 minutes, or until it’s tender when pierced with a knife. Let it cool slightly, then peel the skin.
2. Toast the Vermicelli: While the sweet potato is roasting, melt the ghee in a heavy-bottomed pot over medium heat. Add the vermicelli and roast, stirring constantly, until it turns golden brown. Be careful not to burn it!
3. Simmer with Spices & Coconut Milk: Add the coconut milk, cardamom pods, cinnamon stick, and raisins to the pot with the toasted vermicelli. Bring to a simmer and cook, stirring occasionally, until the milk has reduced by about half – around 20-25 minutes.
4. Add the Sweet Potato: Mash the roasted sweet potato and add it to the pot. Simmer for another 5 minutes, stirring to combine.
5. Finish & Serve: Stir in the brown sugar, salt, and vanilla extract. Cook for a few more minutes, until everything is well combined and the dessert has reached your desired consistency. Serve warm or chilled, garnished with chopped nuts and a sprinkle of saffron if you’re feeling fancy!

Expert Tips

• Don’t overcrowd the pot when toasting the vermicelli. Work in batches if necessary.
• Stir frequently to prevent the vermicelli from sticking to the bottom of the pot.
• Adjust the amount of brown sugar to your liking.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil.
• Gluten-Free Adaptation (Vermicelli Considerations): Traditional vermicelli is made from durum wheat. Look for gluten-free vermicelli options made from rice flour or mung bean starch.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of ginger for a warmer spice profile.
• Festival Adaptations (Diwali, Holi): Garnish with edible silver leaf (varak) for a festive touch during Diwali, or add a sprinkle of vibrant pistachios for Holi. My grandmother always added a touch of rosewater during weddings!

Serving Suggestions

This dessert is wonderful on its own, but here are a few ideas to take it to the next level:

• Serve with a dollop of coconut yogurt.
• Garnish with chopped pistachios, almonds, or cashews.
• A sprinkle of saffron adds a beautiful color and aroma.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit, so you can add a splash of coconut milk when reheating.

FAQs

What type of sweet potato works best in this recipe?

Bako sweet potatoes are my favorite, but you can use other varieties like Garnet or Jewel sweet potatoes. Just make sure they’re nice and sweet!

Can I use a different type of milk instead of coconut milk?

You can, but it won’t be the same! Coconut milk adds a unique flavor and creaminess. If you must substitute, use full-fat almond milk or cashew milk.

How can I make this dessert less sweet?

Reduce the amount of brown sugar. You can also add a squeeze of lemon juice to balance the sweetness.

What is the purpose of roasting the vermicelli?

Roasting the vermicelli enhances its flavor and prevents it from becoming mushy when cooked in the coconut milk.

Can this dessert be made ahead of time?

Yes! You can make it a day or two in advance. The flavors actually develop even more over time. Just store it in the refrigerator and reheat gently before serving.