Bauman College Programs

Author Topic: WARM SWEET POTATO PUDDING  (Read 1465 times)

Offline TaraG

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« on: January 19, 2010, 12:32:02 PM »
Ingredients: Filling
1 large sweet potato, peeled and large diced
1/4 cup maple syrup
2 eggs
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
3/4 cup coconut milk

3/4 cup walnuts
3/4 cup pecans
1/4 tsp. vanilla
1 oz. pitted dates (about 2)
1/2 tsp. cinnamon
1 pinch salt

Cashew Cream:
1 cup cashews, soaked for at least an hour or more
2 Tbsp. maple syrup
1 tsp. lemon juice
1/8 tsp. salt
1 Tbsp. coconut oil for greasing ramekins
Freshly grated nutmeg for garnish


1. Preheat oven to 400F. Line a small baking sheet with parchment paper.  Brush coconut oil on diced sweet potatoes. Roast in oven until just done, careful not to burn, about 20-25 minutes.
2. Put all of the topping ingredients in a food processor and pulse several times, until coarsely ground. Set aside.
3. Add all cashew cream ingredients into Vitamix and blend thoroughly until creamy. Remove from blender into a small bowl and refrigerate.
4. Remove sweet potato from oven, and turn oven down to 350F.
5. Put all the filling ingredients in a blender and blend until very smooth, about 3 minutes. Taste, and make adjustments as necessary.
Oil 10 ramekins and fill with sweet potato filling. Top with nut topping and place in a large baking pan, filled with water halfway up sides of ramekins.  Also known as a Bain-Marie.  Bake for 20-30 minutes, until almost set, but still gooey in center.