Sweet Potato with Qishta & Pistachio
Four ingredients and zero effort: whole sweet potatoes simmered gently in sugared water until silky, then split warm and filled with cool qishta and crushed Aleppo pistachios — a winter dessert grandmothers across the Gulf and the Levant would recognise instantly.
12 Jun 2026
How to Prepare
1
Dissolve the sugar in the water in a pot and bring to a simmer.
2
Add the whole sweet potatoes and simmer gently, covered, until completely tender (25–30 minutes).
3
Lift them out, let them steam dry a minute, and split each one open lengthwise.
4
Spoon qishta generously into the warm centre.
5
Shower with crushed pistachios, drizzle with honey if you like, and serve warm.
✦ Chef Noor's Tip
Warm potato, cold qishta — serve straight away so the cream melts into the flesh without disappearing.