
Ladies and gentlemen, connoisseurs of the finer things, and warriors of life’s grand adventure, brace yourselves. I’ve stumbled upon a culinary treasure so epic it’ll make your taste buds feel like they’ve conquered Everest. It’s not your grandma’s dessert, it’s not your standard sugar-packed treat. This is about a sweet potato pudding that’ll have you questioning everything you know about desserts.
You heard me. Sweet. Potato. Pudding.
I know what you’re thinking: Slay Fitness concierge, how can a vegetable turn into a dessert that rocks my world? Trust me, I was a skeptic too. But there I was, in the trenches of my kitchen, battle-hardened and ready to take on this recipe like the warrior I am.
The ingredients lined up on my counter like soldiers ready for a fight: sweet potatoes – not just any, but the mighty Batata. A can of coconut milk, coconut palm sugar, a hint of ginger that’ll slap you awake with its freshness. Vanilla, not the artificial nonsense, the real, aromatic gladiator of flavors. Gluten-free flour, a beckoning of health in a world full of dietary villains. Cinnamon and nutmeg, if you dare. The sea salt, like the sweat of a champion, makes everything it touches better.
And don’t even get me started on the custard topping – that’s the secret weapon waiting to ambush you with delight.
Instructions? They’re more like strategic battle plans. You preheat that oven to 375 degrees F like you’re firing up a jet. Grease up your pan, and then you wage war on those sweet potatoes, grating them into submission. You drench them with coconut milk, sugar, spice, and everything nice. You muscled that mixture with flour until it surrenders into a batter.
Into the pan, it goes and into the oven – 45 minutes. Battle-hardening, transforming. Then that custard topping like a heroic finish – pour it on for the final victory. Another 45 minutes and boom – you’ve got a top so golden it’d make Midas jealous.
Served alone, or with a dollop of coconut whipped cream, this pudding’s so divine it’ll make you see the meaning of life. It’s not dessert. It’s not a simple treat. It’s a triumphant celebration of flavor, a testament to the unbeaten path of culinary innovation.
This sweet potato pudding is a fierce reminder that in a world where blending in is the norm, standing out with boldness and flavor will make you legendary.
Trust me. Try it, and you’ll understand. This isn’t just food. It’s a statement. A delicious, unapologetic, tongue-thrilling statement that life, like this pudding, is meant to be savored, conquered, and raved about.
Out of this world? No, it’s beyond that. It’s in a universe where only the brave dare to venture – and I’m your guide. Follow me. Eat boldly. Live boldly. Bon Appétit!
SUMMARIZED STEPS
Ingredients
* 2 pounds sweet potato, (aka. Batata) *See Notes
* 1 14-ounce can coconut milk
* 1 cup coconut palm sugar
* 1 teaspoon ginger, freshly grated
* 1 teaspoon vanilla
* 1 cup Gluten-Free all purpose flour, or brown rice flour
* 1/2 teaspoon cinnamon, (optional)
* 1/2 teaspoon nutmeg, (optional)
* 1/4 teaspoon sea salt
Custard Topping
* 1/2 cup coconut milk
* 1 tablespoon coconut sugar
* 1/4 teaspoon vanilla
* Pinch cinnamon, optional
Instructions
1. Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside.
2. Peel sweet potatoes and roughly chop. Grate using the grater or a food processor in batches. (If using a food processor or blender, add some coconut milk to help process)
3. Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.
4. Stir in flour to form a mostly smooth batter.
5. Pour batter into cake pan and bake for 45 minutes.
6. Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.
7. Return pudding to oven and bake for another 45 minutes or until top is golden brown.
8. Delicious served alone or with coconut whipped cream.
9. Please double the flour if using regular American sweet potato variety
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Source Healthier Steps