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
- 1 egg yolk
- 1/4 Tsp cinnamon
- 1/4 Cup rice or almond milk
- hot water
- Preheat oven to 400 degrees.
- Bake sweet potato for 1 hour or until fork tender.
- When potato is cool, remove the flesh and cool (I like to eat the high fiber potato skin as a snack).
- Whisk the egg with the cinnamon, rice milk and cooled potato until smooth.
- Pour into a ramekin (or other small baking dish).
- Place the ramekin in a larger baking pan.
- 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).
- Bake for 30 minutes.
- Cool and serve.