Matthew’s Vegan Sweet Potato Pudding

Ingredients

• Coconut oil (For greasing the baking pan)
• 1.5 cup Dark brown sugar
• 3 cup Reduced-fat coconut milk (Shake and whisk until smooth)
• 1 tbsp Pure vanilla extract
• 1.5 cup Unbleached all-purpose flour
• 0.75 cup Fine cornmeal
• 1 tsp Ground allspice
• 2 tsp Ground cinnamon
• 2 tsp Grated nutmeg
• 1 tsp Sea salt (Such as Celtic salt)
• 2.5 cup Boniato potatoes (Peeled and finely grated; Japanese sweet potatoes suggested)
• 1 inch piece Fresh ginger (Peeled and grated)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a 10-inch springform pan with coconut oil and set it aside.

2. 2

   In a medium bowl, combine the brown sugar, coconut milk, and vanilla. Whisk until combined, then reserve 1/2 cup of this mixture for the topping.

3. 3

   In a separate bowl, sift together the flour, cornmeal, allspice, cinnamon, nutmeg, and salt. Stir the sifted dry ingredients to combine.

4. 4

   Slowly add the remaining wet mixture to the dry ingredients, whisking as you pour, until smooth.

5. 5

   Fold in the grated sweet potato and ginger until fully incorporated.

6. 6

   Pour the mixture into the prepared pan and spread it evenly.

7. 7

   Bake for 1 hour.

8. 8

   Remove the pudding from the oven and pour the reserved coconut custard evenly over the top.

9. 9

   Return the pan to the oven and bake for an additional 30 minutes, until just set.

10. 10

    Cool the pudding in the pan on a wire rack for at least 30 minutes before slicing. Slice carefully; the pudding is delicate.

Notes

The sweet potatoes can be grated with the fine-grater attachment of a food processor or ground in a food processor until very fine. The source does not specify how much coconut oil to use for greasing.

Nutrition per serving

• dessert
• vegan
• dairy-free
• baked
• holiday