Kanwal’s Healthy Corner: Sweet Potato Pudding

By Kanwal Ullah

Sure, Thanksgiving is over, but the season for sweet potatoes is still in full swing! Sweet potatoes are a very versatile root vegetable. You can bake them up for a quick snack, mash them for a fiber-filled side or julienne them then bake for a beta-carotene packed fry! Luckily, sweet potatoes are naturally sweet and by adding a touch of sugar, you can also have an awesome dessert… hello sweet potato pie!

Mmm… pie is great, but warm pudding on a cold night is even better! This past weekend, I tried an amazing sweet potato pudding and needed to share the recipe with my readers. The cardamom powder adds to the earthiness and sweetness of the sweet potato. Try this recipe out for an easy peasy sweet potato pudding… I guarantee you will come back for seconds!

Ingredients:

  • 3 large sweet potatoes
  • 2 cups of whole milk or cream
  • ¼ cup of brown sugar
  • 3TB of cardamom powder

Preparation:

Pierce each sweet potato a few times with a fork, then place in the microwave for 2-3 minutes, to cook. Once cooked and cooled, peel sweet potatoes and puree. Place the puree in a sauce pan and add the milk/cream, sugar and cardamom powder. Place on low heat and stir to combine. Once all liquid is absorbed, turn off heat and allow pudding to cool and thicken. Serve while still warm or at room temperature. Enjoy!

Servings: 2

Top image courtesy of Self.com

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