When I want a sweet treat without all the added sugar and bake time of a true sweet potato pie, I eat the filling instead. You know how we’ve grown to love cookie dough as much (if not more) than the actual cookie? This is a similar concept for a pie.
These measurements are estimates. Similar to doctoring up a bowl of oatmeal, I don’t precisely measure I just adjust based on my taste. Below is my best guess for measurements but feel free to adjust as you see fit.
Nzinga’s Sweet Potato Pudding
1 large sweet potato
1/4 cup full fat coconut milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
8 candied pecans, crushed (I get them from Trader Joe’s)
vegan whipped cream (optional)
Preheat the oven to 350 degrees F. Pierce the sweet potato with a fork or paring knife a couple of times, place on a baking sheet, and bake for 50-60 mins.
Remove baked potato from the oven and set aside to cool. When cool enough to touch, cut the potato open longways and scoop out into a separate bowl.
Add coconut milk, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt to the bowl of sweet potatoes and mash together with a fork.
Top with crushed candied pecans and whipped cream and serve.