Sweet Potato Pudding 2

1 quart of water
6 medium sweet potatoes, peeled and cut into 1/2 inch cubes
3 cups of milk
1 cup of heavy cream
1/2 cup of sugar
1/2 teaspoon of ground saffron
1/2 teaspoon of ground cardamom  

Instructions:

In a heavy saucepan, boil the water. Drop in the sweet potatoes. Cook the potatoes, uncovered until tender 25 to 30 minutes. Drain the potatoes in a sieve or colander and return them to the pan. Add the milk, cream, sugar, saffron and cardamom. Stirring frequently with a wooden spoon, bring the mixture to a boil over moderate heat. Reduce the heat to low and simmer, uncovered about 1 hour, stirring often. The pudding is done when it is smooth and is thick enough to hold its shape almost solidly in the spoon. With the back of the spoon, rub the pudding through a fine sieve into a serving bowl. Refrigerate the pudding until cool. Before serving, sprinkle the top with a little additional ground cardamom.