Grandma Vroon always brings her "Festive Sweet Potatoes" to Thanksgiving, and they are one of the first foods to be scarfed down. Rich and delicious, like a gourmet pudding, they are the hit of the meal, but the recipe is laden with sugar, butter, and eggs galore.
So, to keep it on my holiday table, I had to make some adjustments. Here is my remake of Grandma's yummy dish. No one even notices the difference!
Sweet Potato Pudding
Serves 6 to 8
- 6 medium sweet potatoes
- 1 (14-ounce) package firm tofu
- ¾ cup honey
- ½ cup almond milk
- 3 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 cup packed organic brown sugar
- 1 cup unsweetened coconut
- 1 cup chopped pecans
- ⅓ cup melted coconut oil
- Preheat the oven to 400°F.
- Pierce each potato several times with a fork and put them all on a rimmed baking sheet. Bake until a knife easily passes through them, 1 to 1¼ hours. Set aside until cool enough to handle.
- Cut the potatoes in half and either pinch off the skins or scoop the flesh out with a spoon. Put the sweet potato flesh in the bowl of a food processor and add the tofu, honey, almond milk, coconut oil, and vanilla. Blend until smooth (you may have to do this in two batches). Spoon the mixture into a 9-by-13-inch baking dish.
- For the topping, in a small bowl combine the brown sugar, coconut, pecans, and oil. Spread or sprinkle the topping over the sweet potato mixture.
- Bake until the top is golden brown and the casserole is heated through, about 30 minutes.