I love sweet potatoes. They are by far my favorite vegetable (kale, being a close second.) Comforting, sweet, filling. What’s not to love? I actually make sweet potato pie for dinner. But today, I made something even better. Heavenly Sweet Potato Pudding.
OMG! That is what I thought when I tasted this pudding. I am in heaven. I could seriously eat this every day. I’m not kidding. It’s like eating the filling from a sweet potato pie, but better.
Loaded with nutrient-dense goodness, I don’t really consider this a dessert. It’s a meal. This creamy, sweet, and slightly spicy pudding makes a great breakfast or a hearty snack. I’ve included an optional sweet garnish to sprinkle on top if you are wanting it to be more dessert-like. I made them in individual ramekins (like this)
These little pudding cups are great on their own, but feel free to add a little bit of summer berries or coconut whipped cream on top. I hope you enjoy it as much as I did. (…headed to the fridge to eat a little more.)
Sweet Potato Pudding
- Yield: 6 individual ramekins 1x
Ingredients
- 1 and 1/2 cups cooked, mashed yam
- 1/4 cup RAW honey (like this)
- 1/2 tsp celtic sea salt (I use this one)
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp powdered ginger
- pinch of clove
- 5 eggs, beaten, preferably pastured
- 1 and 1/4 cup coconut milk (where to buy BPA and additive free coconut milk)
- 2 tsp vanilla extract (like this)
- coconut oil, butter, or ghee for oiling ramekins
OPTIONAL GARNISH:
Instructions
- Fill a large baking pan halfway with water and place into oven on the center rack. Preheat oven to 350’F.
- Lightly oil 6 ramekins.
- Combine mashed yams and honey in a large bowl. Add sea salt and spices. Mix well to combine.
- Stir in the beaten eggs and mix again until well combined.
- Pour in coconut milk and vanilla. Stir again.
- If using optional garnish, combine shredded coconut, coconut sugar, and cinnamon in a small bowl. Set aside.
- Spoon mixture into oiled ramekins, dividing it equally among the 6 cups. Sprinkle with optional garnish if desired.
- Carefully place ramekins into the baking pan with the hot water in the oven.
- Bake for 35-40 minutes, until pudding is solid and a toothpick comes out clean. It’s OK if the center is a bit soft as it will continue to cook after coming out of oven.
- VERY carefully remove baking pan from oven. Then remove individual ramekins from the pan. (I used kitchen tongs)
- Allow to cool completely before serving. This pudding tastes the best at room temperature or cold out of the fridge.
- Store leftovers in fridge, tightly covered.
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Thank you for providing such a great recipe form to print. Some sites have great recipes but it hard to get it printed without all the pictures. Yours is concise and neat!
Thanks for the nice feedback. And you are welcome. I like easy reference as I use my own recipes all of the time.
Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Can you tell me why you bake the ramekins in a hot water bath? I prepare something similar and just stick it in the toaster oven.
Things like cheesecake, custards, and other egg-based desserts come out better if you use a water bath. The moist heat and less intense heat keeps them from cracking and the egg from becoming rubbery. 🙂
Do you think one could substitute pumpkin if they didn’t perhaps have any sweet potatoes on hand?
I haven’t tried that but I am sure it would be delicious. Maybe not as sweet since yams are a bit sweeter that pumpkins. You might want to add a bit more sweetener. Just taste the mixture before you bake it. Let me know how it turns out.
Would I be able to substitute Silk Almond Milk for the coconut milk?? My son would love these, he has a milk allergy and he tolerates almond milk better than coconut for some reason. Thanks for sharing!!
You can use any kind of milk for this. I think each milk will have it’s own unique flavor. I would recommend making your own nut milks if that is what you prefer. The boxed ones have additives that can be hard on the digestion AND harmful to your health. Read more here—-> http://empoweredsustenance.com/non-dairy-milks/
Please let me know if you make this with almond milk. I would love to hear how it turns out.
So, stupid question: DO you think that these would bake up okay in silicon muffin cups (large ones)? I want to make this for my son to take in his lunch box. I think that I can still do a water bath with the silicon.
I do not have any experience with silicone muffin cups. Since they are made for baking, I don’t see why you couldn’t put them in the hot water bath. I can’t say that they will bake the “custard” of the pudding the same way. I would love to know if you try it.
I don’t have ramekins and am wondering if I could bake this in a pie plate and just cut slices or spoon it out to serve?
I have never tried this but I am sure that it would work. I would still bake it in a hot water bath. Please let me know if you try it. I would love to know… 🙂
Hey I just came across this.
It looks amazing but I have an allergy to eggs. What else do you think I could use? Maybe flax seed or chai seeds?
I don’t think flax or chia would give you the consistency that you want. If you can’t do eggs, I would try gelatin instead and make it a no-bake dessert. You would have to experiment with how much to add. I would warm up the coconut milk, whisk in the gelatin, add the rest, and then chill it in the fridge. Let me know if you try it.
I have been making a no-bake pudding like this. I steam and mash 2 cups of sweet potato (And cool to room temp), then, I blend it with 2 bananas, 1 avocado, and 2 tablespoons of coconut oil. I dissolve 2 pkgs of unflavored gelatin in 1/4 cup coconut water(Boiling hot) I add 1/2 cup of coconut milk to the gelatin liquid, then add that to the blender. I also add 1 tablespoon of pureed ginger, a teaspoon of cinnamon, a good sprinkling of nutmeg, and 1/4 teaspoon of Himalayan pink salt. After it is all very well blended, it can be chilled in any convenient container. (The deeper the container, the longer it will need to chill). I use all organic ingredients for this, (Except the gelatin) as it is one of the foods I am able to tolerate, and am using to heal my gut. I do not add any additional sweetener, I don’t think it needs it…, It is SO GOOD!!!
Your recipe sounds delish. Thanks for sharing!
What size, exactly, are your ramekins?
They are 4 inches across. They fit about 4 ounces of liquid to the fill line. 🙂
Loving your recipes! Especially love that you don’t use those weird ingredients that a lot of gluten-free cooking tends to have or stevia!
Thanks, Rose. I’m all about REAL food and simple ingredients. I want my food to taste good AND to be healthy! 🙂
Is there anything I could sub the honey out for? Like blend some soaked dates in or stevia?
You can totally experiment with different sweeteners. I have used blended soaked dates for other things before. Let me know how it goes if you try it. 🙂
How is the dairy free if this has eggs ?
Eggs are not considered dairy. 🙂
I’ve made this recipe twice and I love it! It feels so indulgent but I can’t believe that it’s so healthy. I substituted dates for the honey because I’m keeping away from processed sugar. It has a lovely subtle sweetness.
I am so glad you like it! 🙂
thanks so much for your recipes going to make this as a pie tomorrow. I am celiac with severe corn allergies so i eat grain, dairy and refined sugar free and was so happy to find your recipes. I wanted to say to the person asking about what they could sub for honey organic maple syrup is a great sub in and out just make sure you are getting organic.
hi! what would happen if you didnt use eggs in this recipe?
The eggs are the binder in the recipe so not sure it would hold together.
This sounds delicious. What is your preferred method to cook the sweet potato?
I bake them whole in my Dutch oven at 400’F. You can bake them on an open tray as well.