Sweet Potato Pudding (Vegan, Paleo, Grain-Free, Sugar-Free)

I hope you liked my Pumpkin Breakfast Brownie recipe from yesterday. Here’s another one that would be great to serve this week. It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants:

I added the beans of two vanilla pods (you can use vanilla extract, too) and I loved seeing the little black specks in the batter:

I baked it in a bread dish thinking it might be slice-able:

Turns out, it was more like a pudding than a bread or a casserole like I originally named it. I thought you might enjoy seeing how I scribble notes as I’m experimenting in the kitchen to later put on the blog:

The consistency definitely ended up being more like a pudding. I served the final product with chopped pecans and a splash of almond milk for a wonderful dessert:

Here’s the recipe:

Recipe: Sweet Potato Pudding

 

Author: Carrie on Vegan

Recipe type: Dessert

Serves: 4

• 1 large baked sweet potato, skin removed
• 2 tablespoons coconut flour
• 2 tablespoons almond flour
• ¼ cup almond butter
• ¼ cup applesauce
• ¼ cup almond milk
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon)
• ¼ cup currants or 2 T brown rice syrup
• ½ teaspoon baking soda
• seeds of two vanilla pods or 1 teaspoon vanilla extract
• ¼ cup chopped pecans (optional, for topping)
• Non-stick cooking spray

1. Preheat oven to 350 degrees. Spray a rectangular bread pan with non-stick cooking spray.
2. Combine the flesh of the cooked sweet potato, coconut flour, almond flour, almond butter, applesauce, almond milk, pumpkin pie spice, sweetener, baking soda, and vanilla in the bowl of a food processor.
3. Pulse until thoroughly combined. Pour into a bread pan and bake for 45 minutes or until top becomes firm and golden brown. Serve hot with a splash of almond milk and topped with chopped pecans.

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Conclusion:

I hope you’re having a great holiday week so far! I know many of you are working up to the last minute (including many working the whole week and/or weekend) and I feel your pain. I have worked in a retail environment where the holidays were the busiest time of year.

What’s keeping me busy right now is finishing up the last assignments for my Nutritional Problems in the U.S. class. I kind of felt like the semester whizzed by, but then again, I’m having a really hard time finishing up these last few projects. I may be having a bit of separation anxiety as this is my LAST class for my master’s degree!!!

Anyway, I write a longish post for tomorrow where I talk about the intermittent fasting I’ve recently incorporated back into my life. I know fasting and Thanksgiving aren’t exactly topics that go hand in hand, but then again, I find that overeating is a common theme at this time of year and I’ve found some relief with this program. See you soon.

P.S. The winner of last week’s Larabar giveaway was Joanna A. (an e-mail has been sent). Thanks to everyone who entered, there were over 1,000 entries!

Want more of Carrie on Vegan? Connect with me on Facebook [1] , Twitter [2] , Pinterest [3] , Instagram [4] , or Google+ [5] .

And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish [6] , featuring over 145 healthy, whole food recipes.

Tagged as: almond flour , applesauce , brown rice syrup , coconut flour , currants , pecans , pumpkin pie spice , sweet potato

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