1. Boil, bake, or steam your sweet potatoes until soft. Let cool, peel, and refrigerate. 2. When ready to make the dessert, cut sweet potato into 1/2-inch slices and let sit until room temperature (or at least long enough to get the "refrigerator cold" off them). 3. For each serving, place 3 or 4 slices of sweet potato in a small bowl. Top with marmalade, then a dollop of cream, and finally a generous sprinkling of chopped nuts. Eat with a spoon. 4. Variations: If you like it really really sweet, drizzle sweetened condensed milk on it instead of the cream. Or use maple syrup instead of jelly or marmalade, and omit the cream. ---------------------------------------------------------------------------
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