Description
This baked sweet potato pudding is perfectly spiced while being rich and creamy. It’s a perfect holiday dessert!
Ingredients
Units
Scale
- 1 1/2 cups cooked sweet potato flesh (from about 1 pound, or 2 medium, sweet potatoes)
- 1/2 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 eggs
Optional: Whipped Cream for topping
Instructions
- If your sweet potatoes are not cooked, do that first. When they are cooked, slice them open and scoop out the flesh.
- Preheat the oven to 350 degrees.
- Combine the sweet potato, maple syrup, cinnamon, salt, ginger, and cloves in a food processor and process until completely smooth.
- Transfer the sweet potato mixture to a medium sauce pan and heat over medium high heat. When it starts to bubble a bit, give it a good stir. Allow it to cook for another 2-4 minutes, stirring frequently. Reduce the heat just a little and slowly whisk in the milk. Remove from heat and whisk in the flaxseed meal (which should be gelled by now) and whisk until it is well-combined.
- Divide the mixture between 4 large (about 1 cup per ramekin) or 8 small ramekins (about 1/2 cup per ramekin) that are placed on a baking sheet. Bake for 40 minutes. Remove from oven and allow to cool at room temperature for 1-2 hours, and then chill until ready to serve. Or, eat them warm. They’re really good that way, too. Top with whipped cream if you prefer. Enjoy!
Notes
Nutritional information is for 4 servings. If you use 8 individual ramekins, cut the nutritional information in half to get the correct amounts.
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 29 grams
- Sodium: 211mg
- Fat: 7.9 grams
- Saturated Fat: 4.3 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 6.5 grams
Keywords: Sweet Potato Pudding