Heavenly Sweet Potato Pudding (grain free, dairy free)

Heavenly Sweet Potato Pudding  savorylotus.com

 

I love sweet potatoes.  They are by far my favorite vegetable (kale, being a close second.)  Comforting, sweet, filling.   What’s not to love?  I actually make sweet potato pie for dinner.  But today, I made something even better.  Heavenly Sweet Potato Pudding.

 

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OMG!  That is what I thought when I tasted this pudding.  I am in heaven.  I could seriously eat this every day.  I’m not kidding.  It’s like eating the filling from a sweet potato pie, but better.

Loaded with nutrient-dense goodness, I don’t really consider this a dessert.  It’s a meal.  This creamy, sweet, and slightly spicy pudding makes a great breakfast or a hearty snack.  I’ve included an optional sweet garnish to sprinkle on top if you are wanting it to be more dessert-like.  I made them in individual ramekins (like this) because I just love cute, little, tasty treats.  My mouth is seriously watering as I think about the pudding I had for breakfast today.  Luckily there are a few more left in the fridge….

These little pudding cups are great on their own, but feel free to add a little bit of summer berries or coconut whipped cream on top.  I hope you enjoy it as much as I did. (……headed to the fridge to eat a little more.)

 

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Heavenly Sweet Potato Pudding

adapted from Mollie Katzen’s Sunlight Cafe

makes 6 individual ramekins

 

Ingredients:

1 and 1/2 cups cooked, mashed yam

1/4 cup honey

1/2 tsp celtic sea salt (like this)

1/4 tsp cinnamon

1/4 tsp allspice (like this)

1/4 tsp powdered ginger

pinch of clove

5 eggs, beaten, preferably pastured

1 and 1/4 cup coconut milk (where to buy BPA and additive-free coconut milk)

2 tsp vanilla extract (like this)

coconut oil, butter, or ghee for oiling ramekins

OPTIONAL GARNISH:

3 TBS shredded coconut, unsweetened (like this)

1 and 1/2 TBS coconut sugar (like this)

1/4 tsp cinnamon

 

Directions:

  1. Fill a large baking pan halfway with water and place into oven on the center rack.  Preheat oven to 350′F.
  2. Lightly oil 6 ramekins.
  3. Combine mashed yams and honey in a large bowl.  Add sea salt and spices.  Mix well to combine.
  4. Stir in the beaten eggs and mix again until well combined.
  5. Pour in coconut milk and vanilla.  Stir again.
  6. If using optional garnish, combine shredded coconut, coconut sugar, and cinnamon in a small bowl.  Set aside.
  7. Spoon mixture into oiled ramekins, dividing it equally among the 6 cups. Sprinkle with optional garnish if desired.
  8. Carefully place ramekins into the baking pan with the hot water in the oven.
  9. Bake for 35-40 minutes, until pudding  is solid and a toothpick comes out clean.  It’s OK if the center is a bit soft as it will continue to cook after coming out of oven.
  10. VERY carefully remove baking pan from oven.  Then remove individual ramekins from the pan. (I used kitchen tongs)
  11. Allow to cool completely before serving.  This pudding tastes the best at room temperature or cold out of the fridge.
  12. Store leftovers in fridge, tightly covered.

 

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If you love yams/sweet potatoes like I do, you may also like my Honey Sesame Yams.

signature2

 

5.0 from 1 reviews
Sweet Potato Pudding
 
Author:
Serves: 6 individual ramekins
Ingredients
  • 1 and ½ cups cooked, mashed yam
  • ¼ cup honey
  • ½ tsp celtic sea salt
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp powdered ginger
  • pinch of clove
  • 5 eggs, beaten, preferably pastured
  • 1 and ¼ cup coconut milk
  • 2 tsp vanilla extract
  • coconut oil, butter, or ghee for oiling ramekins
  • OPTIONAL GARNISH:
  • 3 TBS shredded coconut, unsweetened
  • 1 and ½ TBS coconut sugar
  • ¼ tsp cinnamon
Directions
  1. Fill a large baking pan halfway with water and place into oven on the center rack. Preheat oven to 350'F.
  2. Lightly oil 6 ramekins.
  3. Combine mashed yams and honey in a large bowl. Add sea salt and spices. Mix well to combine.
  4. Stir in the beaten eggs and mix again until well combined.
  5. Pour in coconut milk and vanilla. Stir again.
  6. If using optional garnish, combine shredded coconut, coconut sugar, and cinnamon in a small bowl. Set aside.
  7. Spoon mixture into oiled ramekins, dividing it equally among the 6 cups. Sprinkle with optional garnish if desired.
  8. Carefully place ramekins into the baking pan with the hot water in the oven.
  9. Bake for 35-40 minutes, until pudding is solid and a toothpick comes out clean. It's OK if the center is a bit soft as it will continue to cook after coming out of oven.
  10. VERY carefully remove baking pan from oven. Then remove individual ramekins from the pan. (I used kitchen tongs)
  11. Allow to cool completely before serving. This pudding tastes the best at room temperature or cold out of the fridge.
  12. Store leftovers in fridge, tightly covered.

 

MORE SWEET POTATO RECIPES:

Sweet Potato Pancakes

Sweet Potato Gratin

Spicy Lime Sweet Potato Mash

Grain Free Sweet Potato Bars with Coconut Honey Drizzle

Loaded Sweet Potato Fries

Sweet Potato Bread

Sweet Potato Chips

 

 

 

 

Shared at  Tasty Traditions , Gluten Free Friday , Thank Your Body Thursday , Full Plate ThursdaySlightly Indulgent Tuesday , Fat Tuesday Homestead Barnhop   and Homemade Monday.

 
  PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
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Comments

  1. says

    Thank you for providing such a great recipe form to print. Some sites have great recipes but it hard to get it printed without all the pictures. Yours is concise and neat!

  2. Toni says

    Can you tell me why you bake the ramekins in a hot water bath? I prepare something similar and just stick it in the toaster oven.

    • says

      Things like cheesecake, custards, and other egg-based desserts come out better if you use a water bath. The moist heat and less intense heat keeps them from cracking and the egg from becoming rubbery. :)

    • says

      I haven’t tried that but I am sure it would be delicious. Maybe not as sweet since yams are a bit sweeter that pumpkins. You might want to add a bit more sweetener. Just taste the mixture before you bake it. Let me know how it turns out.

  3. Rebecca King says

    Would I be able to substitute Silk Almond Milk for the coconut milk?? My son would love these, he has a milk allergy and he tolerates almond milk better than coconut for some reason. Thanks for sharing!!

    • says

      You can use any kind of milk for this. I think each milk will have it’s own unique flavor. I would recommend making your own nut milks if that is what you prefer. The boxed ones have additives that can be hard on the digestion AND harmful to your health. Read more here—-> http://empoweredsustenance.com/non-dairy-milks/
      Please let me know if you make this with almond milk. I would love to hear how it turns out.

  4. Shawna says

    So, stupid question: DO you think that these would bake up okay in silicon muffin cups (large ones)? I want to make this for my son to take in his lunch box. I think that I can still do a water bath with the silicon.

    • says

      I do not have any experience with silicone muffin cups. Since they are made for baking, I don’t see why you couldn’t put them in the hot water bath. I can’t say that they will bake the “custard” of the pudding the same way. I would love to know if you try it.

  5. Rebecca says

    I don’t have ramekins and am wondering if I could bake this in a pie plate and just cut slices or spoon it out to serve?

    • says

      I have never tried this but I am sure that it would work. I would still bake it in a hot water bath. Please let me know if you try it. I would love to know… :)

  6. daisy says

    Hey I just came across this.
    It looks amazing but I have an allergy to eggs. What else do you think I could use? Maybe flax seed or chai seeds?

    • says

      I don’t think flax or chia would give you the consistency that you want. If you can’t do eggs, I would try gelatin instead and make it a no-bake dessert. You would have to experiment with how much to add. I would warm up the coconut milk, whisk in the gelatin, add the rest, and then chill it in the fridge. Let me know if you try it.

  7. Rose says

    Loving your recipes! Especially love that you don’t use those weird ingredients that a lot of gluten-free cooking tends to have or stevia!

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