Sweet Potato Pie Pudding

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 4.2 g
  • Cholesterol: 5.2 mg
  • Sodium: 121.3 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Sweet Potato Pie Pudding calories by ingredient


Introduction

A rich, creamy sweet potato pudding with autumnal spices and a buttery finish. Chock full of whole food goodness, the experience is complete with a squirt of whipped cream on top. A rich, creamy sweet potato pudding with autumnal spices and a buttery finish. Chock full of whole food goodness, the experience is complete with a squirt of whipped cream on top.
Number of Servings: 6

Ingredients

    1.5 cup Sweet Potato Pureed or Mashed (by EBL1112)
    454 grams Mori-Nu, Tofu, silken, soft
    1 tbsp Butter, unsalted
    0.25 tsp Morton Table Salt (by LITTLELADY1996)
    1 tsp Cinnamon, ground
    .5 tsp Allspice
    .25 tsp Cloves, ground
    1 tsp Vanilla Extract
    10 date, pitted Medjool dates

Tips

I make date paste instead of using whole dates because it softens the date skin and blends more easily.


Directions

Start by peeling the sweet potatoes, (either 2 large or four small). Chop into bite size pieces, and then either boil, steam or pressure cook until tender. Once cooked, puree or mash.

Once the potatoes are pureed, add them to a blender. Add the remaining ingredients and blend on high speed until everything is fully incorporated. Spice to your personal preference.

Put it in the fridge till chilled.

I added a bit of "Pure Monk" zero calorie sweetener to mine, which does not alter the nutritional information. You can add stevia as well, but it may have a funny aftertaste if you do. Go Pure Monk or nuttin', in my opinion.

Serving Size: 1/2 cup

Number of Servings: 6

Recipe submitted by SparkPeople user CBIANCO1.