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.
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.)
- 1 and 1/2 cups cooked, mashed yam
- 1/4 cup RAW honey (like this)
- 1/2 tsp celtic sea salt (I use this one)
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 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
- Fill a large baking pan halfway with water and place into oven on the center rack. Preheat oven to 350’F.
- Lightly oil 6 ramekins.
- Combine mashed yams and honey in a large bowl. Add sea salt and spices. Mix well to combine.
- Stir in the beaten eggs and mix again until well combined.
- Pour in coconut milk and vanilla. Stir again.
- If using optional garnish, combine shredded coconut, coconut sugar, and cinnamon in a small bowl. Set aside.
- Spoon mixture into oiled ramekins, dividing it equally among the 6 cups. Sprinkle with optional garnish if desired.
- Carefully place ramekins into the baking pan with the hot water in the oven.
- 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.
- VERY carefully remove baking pan from oven. Then remove individual ramekins from the pan. (I used kitchen tongs)
- Allow to cool completely before serving. This pudding tastes the best at room temperature or cold out of the fridge.
- Store leftovers in fridge, tightly covered.
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