Sweet Potato Pudding
When Kenya was a baby, I always wanted to make him dessert. It somehow felt unfair to me that as my husband and I devoured sweet treats, he couldn’t be a part of our fun. I devised this sweet potato pudding in an effort to remedy that. The creamy and light texture of this dish is so smooth, its perfect for babies with or without teeth.
I love cooking with sweet potatoes because they’re in season right now, packed with antioxidant vitamin and phytonutrients, and almost every baby I’ve ever known loves them. When I first took a bite, I couldn’t believe how much it tasted just like the filling of sweet potato pie. You may want to double this recipe because it goes perfect for a baby’s dinner or dessert!
Sweet Potato Pudding (Makes 3 Baby Servings or 2 Toddler Serving)
1 Sweet Potato
1 Egg Yolk
1/4 Tsp Cinnamon
1/4 Cup Rice or Almond Milk
Hot Water
1. Preheat oven to 400 degrees.
2. Bake sweet potato for 1 hour or until fork tender.
3. When potato is cool, remove the flesh and cool (I like to eat the high fiber potato skin as a snack).
4. Whisk the egg with the cinnamon, rice milk and cooled potato until smooth.
5. Pour into a ramekin (or other small baking dish).
6. Place the ramekin in a larger baking pan.
7. Place the ramekin and baking pan in the oven and pour hot water into the baking pan until it reaches halfway up the ramekin (otherwise known as a water bath).
8. Bake for 30 minutes.
9. Cool and serve.
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