Since Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that when I buy both of them together at the market, the vendor invariably asks if I’m making this pudding-like creation.
- 2 pounds orange yams, washed, peeled and finely chopped
- 1 ½ cups sugar
- 4 slices fresh pineapple, peeled, cored and finely chopped
- fresh pineapple wedges for garnish (optional)
Boil yams with water to cover. When boiling point is reached, add sugar and pineapple. Boil without stirring for 20 minutes or until soft. Strain and reserve syrup.
Mash yams and pineapple until smooth. Return yam-pineapple mixture to pot, along with syrup, and stir to combine. Cook over low heat, stirring constantly, until the mixture has a pudding-like consistency.
Place in serving dishes and chill or serve at room temperature, garnished with a pineapple wedge if desired. Serves 8.