How to make sweet potato pudding

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Wash the sweet potatoes and scrape off dirt and bad parts.

Cut the sweet potatoes and grate them using the smaller side of the grater.

Grate fresh ginger and squeeze it to extract the juice.

Combine wet ingredients: 3.5 cups grated coconut, 1 cup coconut milk, 1/4 cup melted butter, 1/3 cup fresh ginger juice, and 2 tablespoons vanilla extract in a bowl.

In another bowl, combine dry ingredients: 2 cups flour, 3 cups brown sugar, 1 tablespoon baking powder, 2 tablespoons cinnamon powder, and 2 teaspoons ground nutmeg.

Mix the wet ingredients well to dissolve the sugar crystals before adding the dry ingredients.

Gradually add the dry ingredients to the wet mixture and mix until combined.

Grease the baking dish and pour the mixture into it.

Preheat the oven to 350°F (175°C) and bake the pudding until a toothpick comes out clean and the sides are crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens