Vegan Jamaican Sweet Potato Pudding

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 45 minutes

Składniki

2 pounds sweet potato (aka batata *See Notes)

1 14-ounce can coconut milk

1 cup coconut palm sugar

1 teaspoon ginger (freshly grated)

1 teaspoon vanilla

1 cup gluten-free all purpose flour (or brown rice flour)

1/2 teaspoon cinnamon (optional)

1/2 teaspoon nutmeg (optional)

1/4 teaspoon sea salt

1/2 cup coconut milk

1 tablespoon coconut sugar

1/4 teaspoon vanilla

1 pinch cinnamon (optional)

Wskazówki

Preheat oven 375℉. Grease a 9-inch round baking pan. Set aside.

Peel sweet potatoes and roughly chop. Grate using the grater or a food processor in batches. If using a food processor or blender, add some coconut milk to help process.

Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.

Stir in flour to form a mostly smooth batter.

Pour batter into cake pan and bake for 45 minutes.

Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.

Return pudding to oven and bake for another 45 minutes or until top is golden brown.

Delicious served alone or with coconut whipped cream.

Please double the flour if using the regular American sweet potato variety.

Wartości Odżywcze

• Kalorie: 166 kcal
• Tłuszcz Całkowity: 2 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 0.2 g
• Sód: 120 mg
• Węglowodany Całkowite: 35 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 13 g
• Białko: 2 g