Sweet Potato Pudding
This recipe requires a little pre-planning, but is very simple. Roast the sweet potatoes one day, then whip up this delicious pudding the next day for an after-dinner dessert. Coconut cream is sold in cans where coconut milk is sold.
Serves: 4Hands-on: 15 minutesTotal: 9 hours 5 minutesDifficulty: Easy
- 2 large sweet potatoes
- 1⁄4 cup coconut cream, chilled
- 1⁄2 tsp. vanilla extract
- 1 Tbsp. maple syrup
- 1⁄4 tsp. ground cinnamon
- Preheat oven to 400°F.
- Roast the sweet potatoes for 50 minutes, or until cooked through. Refrigerate overnight.
- The next day, scoop out the sweet potato flesh and add to a food processor with coconut cream, vanilla, and maple syrup. Blend well. Scoop into individual serving dishes or ramekins.
- Sprinkle with cinnamon just before serving.