Sweet Potato Pudding
Author: Flavia Del Monte
Prep time:
Cook time:
Total time:
Serves: 2-3
- Pudding:
- 3 large sweet potatoes, boiled,
- peeled & mashed
- ⅓ cup raw honey
- ¼ cup natural maple syrup
- ⅓ cup coconut milk
- ¼ melted coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 eggs
- Topping:
- ½ cup chopped pecans
- ¼ cup crystallized ginger
- ¼ cup coconut flakes
- 1 teaspoon coconut oil (optional)
- Preheat oven to 350F.
- Grease baking dish.
- Mix pudding ingredients together.
- Baking for 30-40 Minutes.
- Meanwhile, combine topping ingredients together in a mixing bowl. The coconut oil will help keep the ingredients together if desired.
- Remove pudding and let cool for 5-10 minutes.
- Scoop out into serving bowls and sprinkle topping.
- Top with whipped coconut cream if desired.
Cooking Tip:
This recipe tastes great cold. Leave in fridge
overnight to let flavors infuse then top with
desired toppings and serve cold.
Calories: 723 Fat: 48g Carbohydrates: 30g Protein: 8g
Recipe by Flavilicious Fitness at https://flaviliciousfitness.com/2014/10/31/sweet-potato-pudding-recipe/
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