Grandma was right! Put THIS in Sweet Potato Pudding to Make it Irresistible! Sweet Potato Souffle

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.

Roast 3 medium large sweet potatoes until tender, allow to cool.

Peel the sweet potatoes and remove any bad spots.

Address the strings in the sweet potatoes using a food processor to blend them until smooth.

Add 1 tablespoon of real vanilla extract to the sweet potatoes.

Add 1/2 tablespoon of fresh ground cinnamon.

Grate fresh nutmeg into the mixture.

Optionally, add a few tablespoons of rum.

Add 2 whole sticks of unsalted butter to the mixture.

Add 1/2 teaspoon of salt if using unsalted butter.

Add 1 cup of brown sugar and start with 1/2 cup of regular sugar, adjusting to taste.

Grate in some fresh ginger to taste.

Add a spoonful of evaporated milk, approximately 1/4 cup, adjusting as needed.

Add a squeeze of lemon juice to taste.

Add flour to help the pudding set, amount not specified.

Add 2 beaten eggs to the mixture and mix until smooth.

Adjust the texture with more evaporated milk if the batter is too thick.

Grease the baking dish with butter.

Pour the sweet potato mixture into the greased baking dish, dividing between two dishes if desired.

Bake in the oven at 350°F for 50 minutes until the top is set, lightly browned, and still jiggles slightly.

Let the pudding cool completely, preferably overnight for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens