Sweet Potato Pudding in Less Than Half the Time!

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.

Peel and wash the sweet potatoes.

Grate the sweet potatoes if desired, but for speed, blend them instead.

Add half a corner of yam if using, peeled and diced, to the blender.

Add 2 cups of canned coconut milk to the blender.

Add 0.5 teaspoon of grated ginger to the blender.

Add 1 cup of brown sugar to the blender.

Add 1.5 tablespoons of cinnamon to the blender.

Add 2.5 tablespoons of molasses to the blender.

Add 1 teaspoon of nutmeg to the blender.

Add 2 cloves to the blender.

Add 2 cups of coconut milk to the blender.

Add 0.5 teaspoon of almond extract to the blender.

Add 1.5 teaspoons of rose water to the blender.

Add a splash of rum to the blender (optional).

Add the juice of half a fresh lime to the blender.

Add 0.5 teaspoon of salt to the blender.

Blend the mixture until slightly smooth, leaving some texture.

Add 0.5 cup of flour gradually to the blended mixture to avoid lumps.

Add 0.5 cup of melted unsalted butter to the mixture and mix well.

Prepare a springform pan by greasing it generously with salted butter and dusting it with flour.

Pour the sweet potato mixture into the prepared springform pan.

Preheat the oven to 350°F (175°C).

Bake the pudding for about 15 minutes until it starts to set.

Prepare the custard by heating 1 cup of coconut milk in a frying pan over medium heat.

Add a splash of vanilla and 2 tablespoons of sugar to the coconut milk in the pan.

Add a cinnamon stick to the pan.

Add a splash of rum to the pan.

Let the custard mixture simmer for 5-6 minutes.

Pour the custard over the pudding and gently punch it to help it seep in.

Return the pudding to the oven and bake for an additional 6 minutes at 400°F (200°C).

Let the pudding cool before serving, ideally refrigerate overnight for better texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens