After the cookie episode I decided to create a pudding using sweet potatoes. I figured if it turned out too mushy it would not matter, hey it's pudding. Sooo, I set out to find a recipe and settled on one to revamp.
Sweet Potato, Pumpkin, Coconut PuddingPotato, Pumpkin, Coconut Pudding
2 Cups cooked sweet potatoes
1 - 15 oz can of pumpkin
1/4 Cup can sugar
2 tsp Ground cinnamon
3/4 tsp Clove
1 Can coconut milk
1/4 Cup coconut flakes
1 Package of graham crackers
Preheat oven at 350 degrees
Take the sweet potatoes, place them in a baking dish and bake until soft. Peel the skin off the potatoes and place in a food processor, add pumpkin, sugar, cinnamon, and clove mix well. Pour into a bowl and add the rest of the ingredients and mix well.
Bake in the oven for 45 minutes let cool and top with coconut milk whip cream.
I baked the sweet potatoes the night and peeled them because they take an hour and a half to two hours depending on the size.
Coconut Whip Cream1 Can of coconut milk that has been refrigerated over night very important
Maple syrup to taste
1/2 tsp Vanilla
Five minutes before you make the whip cream place a bowl (I use glass) in the freezer for five minutes. Drain the liquid from the coconut milk into a bowl and save for smoothies. Using only the thick cream put into a bowl with the other ingredients and mix with a hand mixer until peaks form.
This whip cream is fantastic and does not taste like coconut making it great for hot cocoa, frosting, and on other desserts.