cold, dairy free, dessert, easy, gluten free, plantbased, protein, pudding, Recipe, snack, sweet potato, vegetarian

Sweet Potato Pudding

sweet potato pudding

sweet potato pudding

With rain in the forecast and chilly weather sweeping across the country, my body has been asking for comfort food. I’m not sure when I started making sweet potato pudding; maybe about six years ago? It has the earthiness of potatoes, but is creamy like pumpkin pie. And on a cold, dark night, it is the perfect dessert, or afternoon snack.

sweet potato pudding

My recipe for sweet potato pudding has a ton of eggs, and minimal ingredients, which makes it great for little ones who may need some extra nutrients in their diet. I add raw honey to mine to give it just a tad of sweetness, but if you are feeding a toddler and want to leave it out completely, it still tastes great! Or if you want to take it up a notch in the dessert category, add a dollop of whipped cream and a sprinkle of cinnamon. And the best part is that it is made in the food processor, no mixing required!

You will need 6 small ramekins or 3 small round Pyrex dishes for this recipe. I like using Pyrex because you can bake, let cool, then pop a lid on and store the sweet potato pudding in the fridge for about a week (if it lasts that long). I usually use a combination of both; the ramekins look pretty, and the Pyrex is convenient. You can also easily turn this into a pie, simply add a crust to a 9” pie pan and bake until the filling is set and cracks form on the top.

sweet potato pudding

Sweet Potato Pudding
Fills 6 small ramekins

2 cups steamed sweet potato (about 1 largo sweet potato)
5 eggs
1/2 cup coconut milk
1 T. coconut oil
2 1/2 T. raw honey
1 T. flax meal
1 t. cinnamon
1 t. nutmeg
1 t. ginger
1 t. vanilla
Pinch of salt

1. Begin by preheating the oven to 375 degrees. Blend together all the ingredients in a food processor or blender until very smooth. Divide into 6 small ramekins or a combination of small round Pyrex dishes.

2. Place all the containers in two large oblong baking dishes and fill with water to create a water bath, leaving a 1/2 inch of room at the top. Carefully transfer into the oven and bake for 45 minutes.

3. Allow to cool before removing from the water bath. You can enjoy the sweet potato pudding at room temperature, warm, or chilled.

sweet potato pudding

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