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–+ servings
David Murphy

Sweet Potato Pudding

Sweet Potato Pudding is made with baked sweet potato pudding base, sweetened topping, chopped walnuts and a dusting of cocoa powder. Perfect for Thanksgiving!
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Desserts
Cuisine: American
Calories: 354

Ingredients
  

Pudding
  • 3 medium size sweet potatoes or 1 large size and 2 medium size sweet potatoes
  • 2 eggs
  • 1 cup coconut milk
  • ¼ cup sesame tahini
  • ¼ cup honey
  • 2 tsp cinnamon
Topping
  • 2 eggs white
  • 1/3 cup powdered sugar
  • A pinch of salt
  • ½ tbsp cacao powder for sprinkling
  • 1 tbsp crushed walnuts

Instructions
 

  1. Preheat oven to 375F. There is no problem if you decide to turn on the oven at maximum Fahrenheit.
  2. Line a small tray with baking paper.
  3. Wash the sweet potatoes and place them in the pan.
  4. Bake for 20 - 25 minutes or until tender. Halfway through baking, poke the sweet potatoes a few times with a fork.
  5. After the sweet potatoes are well baked, peel the skin or scoop them out with a spoon. Place in a bowl and allow to cool completely.
  6. After they cool, add sesame tahini, honey, and cinnamon to them. Using a blender, mix the ingredients and mash the sweet potato finely. Add the eggs and coconut milk to this mixture. Mix well using a stand mixer or hand-held egg beater.
  7. Preheat the oven to 375F.
  8. Pour lukewarm water into a larger pan. Set aside.
  9. Pour the pudding into a medium-sized casserole dish (about 9 x 17 and about 2-21/2 inches high) or you can pour it into individual ramekins (you'll need 6 ramekins). Put the casserole into the pan with lukewarm water.
  10. Bake in the preheated oven for about 40-45 minutes or until the top is golden and a toothpick comes out clean.
  11. Remove the pudding from the oven and allow to cool while you make the topping.
  12. Add the egg whites, powdered sugar, and a pinch of salt in a bowl. Beat at the highest speed of the mixer until you get the peaks.
  13. Reheat oven to 375F.
  14. Pour the egg white mixture over the sweet potato pudding. Spread well and add the chopped walnuts. Place in the oven for 6-7 minutes or until the tops of the toppings are golden brown.
  15. Allow to cool and serve with a sprinkling of cocoa powder on top.

Nutrition

Calories: 354kcalCarbohydrates: 45gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 109mgSodium: 113mgPotassium: 568mgFiber: 4gSugar: 23gVitamin A: 16199IUVitamin C: 4mgCalcium: 80mgIron: 3mg

Notes

  • Be careful when you put the pudding it into the water to bake. No water should get into the pudding.
  • Do not let the water in the oven boil. If necessary, turn the oven down. Otherwise, you risk your pudding curdling.

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