A Lightened-Up Sweet Potato Pudding Everyone Can Get In On
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.
From Pure Food, by Pure Organic founder Veronica Bosgraaf.
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