Lush, creamy, and packed with nutrients, this recipe for sweet potato pudding is a family favorite and especially wonderful because it’s healthy. It can also be baked in a piecrust for sweet potato pie. Serve plain or with Vanilla Tofu Whip.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 1 pound sweet potatoes, peeled and cut in 1 inch chunks
- 1 cup soy or almond milk
- 2/3 cup agave nectar or maple syrup
- Pinch of sea salt
- 1 egg (optional)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Preparation:
Preheat oven to 375’
Boil sweet potatoes for 15 minutes, or until very tender. Drain and cool slightly.
Mash sweet potato until smooth. Add remaining ingredients and mix until very smooth and creamy.
Pour pudding into a lightly oiled 8-inch glass or porcelain baking dish. Bake for 35 minutes. The pudding will puff slightly and fall as it cools. Serve warm or room temperature.
Serves 4-6
Copyright 2009 by Jen Hoy
