A healthy and sweet, dairy free dessert that serves quite a few.
6 lg sweet potatoes, steamed and mashed
1/2 C whole wheat pastry flour
3/4 C date pieces or raisins
1 tsp EnerG baking powder
1/3-1/2 C soy milk
2- 16 oz cans coconut milk, lite or regular
2 tsp vanilla
1/2 tsp coriander or nutmeg
1/2 tsp salt
1 Tbsp Smart Balance lite margarine, melted
Reheat oven to 350°. In a bowl mix together potatoes, powder, flour and dates. Mix in a bowl, soy milk, coconut milk, vanilla, coriander, salt and margarine. Pour milk mixture into potato mixture and beat until smooth. Pour into a greased 13 by 9 inch pan. Let the pudding rest 30 minutes before baking. Bake for 1 hour until center is set. Serve hot or cold.
Submitted by Rose Mary Carper
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Read more at the source: Sweet Potato Pudding
Article excerpt posted on en.intercer.net from Vegetarian recipes.