Thursday, November 13, 2008

Sweet Potato Pudding

I had such a difficult time trying to figure out what to call this: Sweet potato souffle? Sweet potato custard? Crustless sweet potato pie? Delicious sweet potato side-dish/breakfast/brunch/Thanksgiving day food? It could be all of them!

If you're a member of my family, or are the man I'm about to marry, you know I can be incredibly indecisive. In fact, I'm so indecisive that I didn't decide where I was going to go to college until about a week before I had to leave (I put two deposits in). So please, be proud of me here, I named it and I'm sticking with it: sweet potato pudding.

I'm kind of in love (darnit, there I go again with the indecsiveness...) I mean I am in love with it. I've already eaten half of my batch. It's pretty simple to put together and the main ingredient, the sweet potato, is another rarely allergenic food! I learned this from my sister because she is starting to introduce my niece to food that is not breast milk and is making an effort to use foods that are the least allergenic and avocado and sweet potato top that list.

I was inspired to create this dish when I was thumbing through my trusty copy of The Gluten-Free Vegetarian Kitchen -- a truly awesome cookbook.

Sweet Potato Pudding (gluten-free, dairy-free)

serves 4 for dessert, or side-dish, or breakfast...

2 lbs sweet potato (or about two cups mashed), cooked and peeled (a simple way to cook a sweet potato is in the microwave: about 6 or 7 minutes should do)
1 cup almond milk (or soy, rice, hemp...)
3 eggs, whisked
2 teaspoons coconut oil (or any other light tasting oil)
1/3 cup agave
2 tablespoons mollasses
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 325 F. Grease a baking dish (sorry no measurements -- mine was round and ceramic) with a bit of coconut oil. Whisk together the almond milk, eggs, coconut oil, agave, mollasses, cinnamon, nuteg and salt. Add the sweet potato and either: transfer to a food processor to evenly mix eveything together, or use an immersion blender to incorporate all the ingredients -- I did the latter. Pour into dish and bake for just under an hour, or until a knife comes out clean in the middle.

Serve warm, or chill in the fridge and serve cold.

Henry really has a thing for sweet potatoes; I usualy end up baking the skins that I don't use and give them to him as treats.


Ricki said...

I love this dish! I do a similar thing w/o eggs and I bake it in individual ramekins so I can eat them one at a time. . . without guilt. And The Girls adore sweet potatoes, too! Great idea to bake the skins.

Liz said...

Oooh! Nice! I actually wanted to make this without eggs, but I wasn't sure how it would work. Do you use an egg replacer, or just omit eggs completely in your version?

Emilia said...

This sounds great, the spices you used here are some of my favourites :)

I didn't know about the gluten-free vegetarian book, I actually don't know almost anything about gluten-free cookbooks, although I should really. I did look at some cookbook (can't remember the name) on amazon which had gotten good reviews, but it was out of print :/

Liz said...

Emila, I'll have to write you an email with my favorite gluten-free cookbooks. There is an obsession that I inherited from my mother; we both have a massive amount of cookboks and I read them like novels -- kind of weird, but fun for me.

Naomi Devlin said...

Yum, yum and yum! definitely a contender for a wicked breakfast dish that is also highly nutritious - I love to eat pudding at breakfast....

I'm going to try this with squash and honey as some of the other bits are contraband.

x x x

Tabitha said...

This recipe is definitely a keeper. I'm on a dairy free diet because I nurse and my infant son is allergic to milk protein. I'm so excited to use one of my favorite foods, sweet potatoes.

I Am Gluten Free said...

Hey - this sounds wonderful! I wonder what we could use to replace the eggs. Any ideas?


Can Eat! said...

Wow this looks good! I have some sweet potato in the cupboard which is calling to me! My only fear is that I'll eat the whole lot myself!

I can't eat eggs either Ellen so I'm going to try using Ener-G Egg Replacer instead of the Eggs. I'll let you know how its goes!

Oh and I love your blog Liz - I've added you to my blog roll on Can Eat! :)