We’ve been working through the box of sweet potatoes that we grew for ourselves this season. Hopefully one day we can get good enough at growing them to sell- but they are a challenging crop to grow in cooler climates. Sweet potatoes are awesome- they store at room temperature for many months unlike other vegetables that require colder temperatures. Also, the carotene content increases as they are stored making them even healthier as winter goes on. Betacarotene is what protects us against cancer, colds, infections, and other diseases- and sweet potatoes may have the highest betacarotene content of all the vegetables!
This is gluton free, sugar free (unless you choose to use sugar), and can be made dairy-free also!
from Deborah Madison
Serve pudding with raw dairy whipped cream, and golden unsweetened coconut strips. If you don’t eat dairy you can try making coconut whipped cream.
2 cups cooked sweet potato
1 can (14 ounces) coconut milk (1¾ cups)
2 tsp. vanilla
3/4 organic dark sugar, or 1/2 cup maple syrup or honey
¼ tsp. salt
Topping: 1 cup cream, softly whipped
to taste ½ cup wide strips dried unsweetened coconut
1. Chop sweet potatoes into large pieces and steam or boil until until tender, about 30 minutes. Peel, then coarsely mash or puree with skins on.
Preheat the oven to 350 degrees. Put a kettle of water on to boil for the bath.
3. Purée the cooked sweet-potato flesh in a blender or food processor with the remaining pudding ingredients until smooth.
4. Pour the pudding mixture into a 2-quart baking dish. Set it in a larger dish and add the boiling water to come halfway up the sides. Bake until the pudding is firm, 45 to 50 minutes.
5. Before the oven cools, toast the coconut shavings on a sheet pan until crisp and golden, just a few minutes.
6. Once the pudding has cooled, whip the cream (optional: flavor the cream with rum). Mound the cream over the pudding, cover with the toasted coconut, and serve.