Sweet potato pudding is one of my favorite desserts and snack. That's why baking it myself is so important to me because I get to make it the way I enjoy it. I love the taste of ginger in it and less sugar. Today's pudding is perfectly baked!
I'm so happy to share another of my delicious potato pudding recipes with you. I hope you give it a try!
Delicious Sweet Potato Pudding Recipe
Ingredients for a Small Pudding
2 Small Potatoes (Chopped)
2 Tsp. Avocado Oil
3 Tbsp. Coconut Flakes
1 Cup Coconut Milk (rich)
1 Cup Bisquick Baking Mix
1/2 Cup Sugar (Cane sugar)
1/4 Tsp. Salt
1 tsp. Vanilla Extract
2 Tsp. Cinnamon
1 Piece Ginger Root
Ingredients for Pudding Pudding Topping
1/2 Cup Coconut Milk
2 Tsp. Sugar (Brown)
1/2 Tsp. Cinnamon
1 Tsp. Vanilla (extract or flavor)
Instructions: Wash and dice two small sweet potatoes (about one pound) and place them in the blender. Chop your desired amount of coconut based on your liking (I used about two tablespoons). Add coconut milk, and vanilla extract (or vanilla flavor, whatever you have), and add oil, ginger root, and sugar. Then blend this for about 5 minutes, or until all the solids are broken down. Limit the blending based on the texture that you want. Pour this mixture into a bowl and add the flour and cinnamon. Mix to combine thoroughly, then add to your already greased baking pan. Bake for about 30 minutes (350 degrees), then add the topping and bake for another 20 minutes (I wanted it brown).
Instructions for the topping: Pour coconut milk into a cup, and add sugar, vanilla, and cinnamon (and any other spice you choose). Mix thoroughly. Bake for an additional 20 minutes after pouring topping over the pudding, or based on your personal preference.
Watch me enjoying this pudding in the video below 👇🏽
See how I made a similar recipe for this Jamaican sweet potato pudding in the video below 👇🏽
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