Baked vegan sweet potato pudding

Thank you for all of your encouraging comments and emails in response to my last post.  I’m feeling much, much better this week and I can’t think of a more appropriate way to celebrate than with these vegan sweet potato pudding cups.

Just about a year ago, I saw these baked pumpkin puddings on smitten kitchen.  I swooned.  I dreamed about them. But I never made them.

It was one of those recipes I couldn’t get out of my head, though, so I finally went back and looked it up, a year later. They still made me swoon. But, alas, they are made with heavy cream.  Ah, it just wasn’t meant to be.

I was still dreaming of a fall-ish, holiday-ish baked pudding, though, so I knew I had to try a version of my own.

Heavy cream’s vegan counterpart is full-fat coconut milk, and it worked beautifully here.  I decided since I was taking out the dairy, I might as well take out the eggs, too, and make this completely vegan.

I was worried, though.  Would the pudding still be rich and thick without the eggs?  With much trepidation, I swapped the eggs for some ground flax seed meal+water. Much to my surprise and delight, it worked.

There was one other major change.  Instead of pumpkin, I went with sweet potato.  I’m sure a pumpkin version would be amazing.  But, I’m pretty much in love with all things sweet potato.  I think it was a good choice.

Topped with vegan coconut whipped cream for the win.

 

 

Maryea is a stay-at-home mom on a mission to feed her family wholesome, real foods and stay a sane, happy mama at the same time! Click here to get free email updates with her posts:

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About Maryea

I am a wife and a mama who has a passion for healthy living. Happy Healthy Mama is a place for me to share recipes for delicious, wholesome food and my desire to live everyday with great health and happiness.
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6 Responses to Baked vegan sweet potato pudding

  1. Just pinned these–they look fantastic! I’m crazy about anything made with coconut milk and sweet potato is just an added plus :)

  2. This looks like a great allergy-friendly Thanksgiving dessert! Glad you’re feeling better.

  3. Connie M says:

    Wow, really looks like you have been busy over the last month. Me too, so I haven’t looked at your blog for quite some time. Mastitis sounds terrible; my problem with breastfeeding was that I cannot make enough milk, even will all types of tricks. Of course being a first time mom 3 years ago, it took me 3 months to figure this out! Poor Emily!
    After 2 miscarriages following Emily’s birth; I am happy to report that I am 15 weeks pregnant and all is going well this time around. I have been nauseated and have had headaches, but will happily endure that for a healthy pregnancy. Praying that your mastitis stays away and you can finish nursing Luke on your own terms. You are a very remarkable and creative person, with your parenting and your recipes that is why I love your site! My grandma used to make “pumpkin pudding” all the time this recipe reminds me of her. Have a good week!

  4. Yum! I can just imagine how good these must be :) Especially with a little bit of whipped coconut cream on top. Mmmm!

  5. Laura S. says:

    So happy to hear you’re feeling better…that mastitis story did not sound fun. Thanks for sharing your story though. For those of us who have not had a child yet it helps to know what to look out for.

    Thanks for the vegan recipe too!! Excited to try it!

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