Creamy Sweet Potato Rice Pudding

1.In a medium pot, bring 4 cups of milk to a gentle simmer over medium heat.

2.Add the cubed sweet potato to the pot and cook for about 10 minutes, or until the sweet potato is tender.

3.Using a slotted spoon, remove the sweet potato and transfer it to a bowl. Mash it until smooth and set aside.

4.In the same pot with the simmering milk, add the rice and salt. Stir well and reduce the heat to low.

5.Cover the pot and let the rice cook for about 20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the milk.

6.Once the rice is cooked, stir in the mashed sweet potato, sugar, vanilla extract, ground cinnamon, nutmeg, and butter (if using). Mix well until everything is combined and creamy.

7.If desired, add raisins or dried cranberries for extra sweetness and texture. Cook for an additional 5 minutes, stirring frequently.

8.Remove from heat and let the pudding cool slightly before serving. It will thicken as it cools.

9.Serve warm or chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream if desired.