Vegan Purple Sweet Potato Pudding
If you are looking for a delicious and visually appealing dessert to try, look no further than this vegan purple sweet potato pudding with a custard topping.
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Servings: 12 servings
Calories: 212kcal
Equipment
- 1 cake pan
Ingredients
- 2 pounds purple sweet potatoes
- 1 14-ounce can coconut milk
- 1 1/2 cups coconut sugar
- 2 teaspoons vanilla
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups all purpose gluten-free flour
Custard Topping
- 1/2 cup coconut milk
- 3 tablespoons coconut sugar
- 1/2 teaspoon vanilla
- Pinch of cinnamon
- coconut whipped cream optional
Instructions
- At first, preheat the oven before baking and set the temperature at 375℉. Grease a 9-inch round baking pan.
- Wash and scrub the purple sweet potatoes to get them cleaned properly. Peel the sweet purple potatoes and chop them into cubes.
- Using a high-speed blender, add coconut milk, coconut palm sugar, spices, salt, and purple sweet potatoes.
- Pulse the blender until sweet potatoes are finely pureed. Transfer the mixture to a large bowl.
- Stir in the flour to make a perfectly smooth batter.
- Pour the batter into the baking pan and bake it for at least 75 minutes.
- Mix all the custard topping ingredients in a small bowl and pour them equally on the top of the pudding.
- Return the pudding to the oven and bake it for another 15 minutes, until the top gets a golden brown texture.
- You can serve this delicious pudding alone, or add some coconut whipped cream on top.
Nutrition
Calories: 212kcal | Carbohydrates: 47g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 185mg | Potassium: 279mg | Fiber: 4g | Sugar: 19g | Vitamin A: 10726IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg