- 1 Sweet Potato
- 1 CUP Whole Milk
- ⅓ CUP Pure Maple Syrup
- 1 Egg Yolk
- 1 TBSP Sugar
- 1 TBSP Cornstarch
- ¼ TSP Vanilla Extract
- ¼ TSP Saigon Cinnamon
- ½ TBSP Brown Sugar
- 1 TBSP Butter, unsalted
Get in the mood for fall with our brain healthy maple sweet potato pudding! This is a great healthy (yet tasty) alternative to classic holiday pudding recipes.
- Preheat the oven to 350° F. Wrap sweet potatoes in foil and bake for about 45 minutes or until tender. Set aside.
- Heat milk and maple syrup in a heavy saucepan over medium heat until it reaches a simmer. Reduce heat to low. In a small bowl, beat egg yolks, sugar and cornstarch.
- Place a TSP of warm milk mixture in egg yolks, stirring to prevent yolks from curdling.
- Add yolk mixture back to the warm milk, stirring to blend. Stir in vanilla and cinnamon. Continue cooking for about 5 minutes or until mixture thickens and coats the back of a spoon.
- Peel sweet potatoes and put the soft flesh into a medium bowl. Add brown sugar, a pinch of salt, and butter. Whisk or beat until smooth. Whisk potato mixture into warm milk mixture until well combined.
- Pour the pudding into a deep serving dish. Cool at room temperature for 30 minutes before refrigerating overnight. Serve topped with whipped cream.
Yield: 4 servings
Preparation Time: 45 minutes
Cook Time: 65-75 minutes
Total Time: 2 hours