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Warm Sweet Potato Pudding in a Jar

by Livestrong_Recipes  |  Feb 2, 2015

Warm Sweet Potato Pudding in a Jar
  1. PREP
  2. 20 m
  • COOK
  • 50 m
  • TOTAL
  • 1h 10m

You can make this satisfying dessert and store in mason jars to eat throughout the week- just reheat uncovered in the microwave with a tablespoon full of almond milk if the pudding gets too thick. If you can't find two large sweet potatoes, use three small sweet potatoes.

INGREDIENTS

SERVES 4

  • 200 g sweet potato
  • 1 1/2 cups unsweetened almond milk
  • 5 tbsp agave nectar
  • 1 1/4 tsp pure vanilla extract
  • 0 tsp Sea Salt
  • 2 dash Nutmeg, Ground
  • 4 tbsp Mascarpone Cheese
  • 4 dash Cinnamon

DIRECTIONS

1 Preheat oven to 425 degrees. Select two large sweet potatoes or 3 small sweet potatoes. Wash and scrub sweet potatoes dry with a towel. Stab holes in them with a fork to allow steam to vent. Bake potatoes until very soft (approximately 40 minutes). You want the flesh to fall right out of the skin.
2 Once potatoes are just cool enough to handle (you want them hot), remove flesh from skin and puree until smooth in a food processor. If you don’t have a food processor, whip potatoes until smooth in an extra-large bowl with an electric mixer.
3 Add almond milk ½ cup at a time. Stir in agave nectar, pure vanilla, salt and nutmeg until very smooth and the texture of pudding (tip: If using an electric mixer, you may want to cover the bowl lightly with a dish towel as you beat to prevent the mixture from splattering).
4 Pour smooth sweet potato pudding into a sauce pot and stir over low-medium heat until hot.
5 Pour pudding into mini mason jars and top with a tablespoon of mascarpone cheese. Sprinkle with cinnamon. Enjoy!