Sweet Potato Pudding (Paleo; Dairy Free; Gluten Free)
From Ladybug_MrsJ 5 years ago
- 2 hours to make
- Serves 10
I tried several sweet-potato recipes looking for a dessert that just wasn't sugar, flour, and empty calories. This one was the winner: It is as delicious as pumpkin pie! NOTE: This is a recipe I have adapted from SavoryLotus.com: Katja Heino. Read more I increased the quantity of ingredients and made it in a casserole dish instead of individual ramekins. I also: reduced the honey; left off the optional coconut topping; and added a lot of spice. The original recipe I saw is apparently no longer available on that website; however, Heino now has another similar recipe: https://www.savorylotus.com/family-style-baked-pumpkin-custard-dairy-free See less
Ingredients
- 2 C sweet potato puree, cooled shopping list
- 400 mL coconut milk (1 can) shopping list
- 6 eggs, beaten shopping list
- 2 to 6 T honey shopping list
- 2 t vanilla shopping list
- 1/2 t sea salt shopping list
- cinnamon, nutmeg, ginger, and/or cloves to taste shopping list
How to make it
- Blend ingredients well. Bake in a Bain Marie (pre-boil the water) in a preheated oven at 350 F in either a greased COVERED casserole dish (about 1.5 hours) or 8 greased individual ramekins (about 45 minutes) until the pudding is solid and a toothpick comes out clean. It is OK if the center is a bit soft as the pudding will continue to cook after coming out of the oven. Remove from the Bain Marie and allow to cool. Store in the fridge.
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