This baked sweet potato pudding is vegan, gluten-free, and soy-free. It makes a perfect holiday dessert.
Author:Healthy Happy Mama
Prep Time:70 minutes
Cook Time:20 minutes
Total Time:90 minutes
Yield:6 servings 1x
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 1/2 cups full-fat canned coconut milk
2 tablespoons ground flax seed meal+6 tablespoons water
If your sweet potatoes are not cooked, do that first. You can either microwave them for about 10 minutes or bake them at 375 degrees for about an hour. When they are cooked, slice them open and scoop out the flesh.
Preheat the oven to 350 degrees.
In a small bowl, combine the flax seed meal and water, and set aside.
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 6 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. Enjoy!