Sweet Potato Pudding (dairy, egg, soy, nut free)

If you're a Millennial, and grew up with Addy's Momma's recipe from Addy's Surprise! / The American Girl Cookbook, this is as close as I can get to that flavor without using butter, cream, and eggs!

• 3 large sweet potatoes or yams, boiled until tender

• 1/4 cup coconut oil or beef tallow, melted

• 2 tablespoons molasses

• 1/3 cup honey

• pinch of sea salt

• 2 flax eggs (2 Tbs flax meal + 6 Tbs water)

• 2/3 cup non-dairy heavy whipping cream or extra creamy oat milk

• 1 teaspoon vanilla

• 1/2 teaspoon nutmeg

• Coconut oil or tallow to grease your baking dish

  
  

Preheat your oven to 350°F. When the boiled sweet potatoes are cool, peel them and put them in a large mixing bowl. Mash with a fork. In another large mixing bowl, combine the coconut oil, molasses, honey, and salt. Beat until creamy. Add the mashed sweet potatoes and stir until well mixed. Slowly add the beaten flax egg, non-dairy heavy whipping cream, and vanilla. Beat until well mixed. Sprinkle in the nutmeg and stir.

Grease a large baking dish and pour in the mixture. Put the baking dish on the lower rack in the oven. Bake at 350°F for 45-55 minutes or until set. Allow the pudding to cool before serving.

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