This Sweet Potato Pudding is actually more like a creme brulee. The mere mention of this intensely rich vanilla cream, tightly packed into its typical ceramic vessel, sends a shiver down my spine- in a good way of course. Combine it then with the humble yet tasty sweet potato, and that ever-so-slight shiver will become an electrifying wave of excitement, transmitted as impulses through your entire body!
Albeit, this version is a tad more dense than its usual custard contender, but that delicate crunch from the burnt sugar topping is mirrored perfectly in the sweet potato brulee.
Sweet Potato Pudding Recipe
Serving size:
Makes 4 puddings
Ingredients for Sweet Potato Pudding:
- 200g sweet potato mash
- 200g coconut cream
- 1tsp vanilla extract
- ½ tsp cinnamon
- 60ml maply syrup
- 3 tbsp sugar
Method:
- Combine all ingredients (except sugar) in a food processor and blend until a creamy paste results.
- Pour into ramekins and refrigerate.
- Before serving, sprinkle the sugar on top and burn with a blow torch for a few seconds and allow to cool before eating.
Made this Recipe?
If you had a go at this recipe please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
Very nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
Hi Shiba, aww thank you so much 🙂 and yes please do, anything I can do to help and make your vegan cooking journey a joy! Reena xXx