Purple Sweet Potato Pudding

Purple-fleshed sweet potatoes are thought to contain super-high levels of antioxidant and anti-inflammatory agents. As these substances pass through your system, they balance out free radicals -- chemicals that harm your cells.

Want to serve a treat that is colorful and rather healthy? Try a sweet potato pudding, similar to a pie filling, but totally plant-based and much easier to make. I’ve made this recipe a healthier alternative to it’s cousin, the sweet potato pie.

Purple sweet potato pudding ingredients

• 4-6 medium purple sweet potatoes

• 1 can coconut milk (you can use any thicker nut milk as an alternative)

• 1/2 tsp cardamon

• pinch of Celtic sea salt

• 1 tsp agar agar

• 1/2 cup of maple syrup or other sweetener to taste

Recipe

1. Cook the potatoes in the oven until soft (test with a fork). Try 350º for 40 minutes, cook longer if needed. The cooking time depends quite a bit on the size of your sweet potatoes. If you can, get them all similar sizes.

2. Scoop sweet potato out of the potatoes into a blender

3. add the rest of the ingredients

4. Blend on high until you get a nice creamy consistency

5. Put in serving bowls and refrigerate for at least 1 hour. You can also put in a solid container and serve in bowls later after it is cold.

6. Serve with whipped coconut cream or an extra drizzle of syrup or as-is!

Note, the pudding should be goopy and pourable while still in the blender. It will solidify in the fridge. If you need more liquid, add more water.

Enjoy!