This is so delicious I make it every week! Simple and delicious recipe!

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while still providing creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based binder.

Crack open a coconut and slice it up.

Blend the coconut with about 2 cups of water and ginger until smooth.

Strain the blended mixture to obtain coconut ginger milk.

In a bowl, combine half a cup of brown sugar, cinnamon, and freshly grated nutmeg with the coconut ginger milk.

Add melted butter and whisk to combine everything.

Reserve about 1/4 cup to 1/2 cup of the custard mix for later use.

Peel and chop the sweet potatoes and yam, then wash them.

Blend the chopped sweet potatoes and yam with some of the reserved custard mix until smooth.

Transfer the blended mixture back to a bowl and add 2 cups of flour, sifting it in.

Mix everything until fully combined.

Preheat the oven to 180°C (approximately 350°F).

Pour the mixture into a buttered baking pan.

Bake for about 1.5 hours.

After 1.5 hours, pour the reserved custard mix on top and allow it to absorb.

Return to the oven and bake for an additional 15 to 20 minutes.

Remove from the oven and let cool slightly before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens