Even though we follow a Whole Food Plant Based lifestyle that doesn’t mean that we can’t enjoy a holiday dessert. Everyone likes dessert and especially at the holidays. That doesn’t mean that you have to give in to overly indulgent unhealthy food that might send you right into The Pleasure Trap and cause you to crave more sweets. There are so many healthy yet delicious desserts that can be enjoyed but not derail a health promoting diet. Today’s recipe was created by a Mairead Reddy who is a fellow member of Chef AJ’s Ultimate Weight Loss program. Mairead is a culinary genius and has created all sorts of amazing recipes that I use all the time. She takes simple everyday ingredients and combines them in a way that makes them spectacular. With her permission I am sharing her Fall Pudding recipe with you today.
You Can decorate the top with fresh pomegranate seeds or fresh raspberries look pretty too.
- High PoweredcBlender
- 2 pounds sweet potatoes oven roasted
- 2 small very ripe bananas
- 3 vanilla beans or use 1/4 – 1/2 teaspoon vanilla powder or 1/2 – 1 teaspoon vanilla extract I use the vanilla powder
- 1/2 – 1 teaspoon pumpkin pie spice I use 1 1/2 teaspoons
- To oven roast the sweet potatoes preheat oven to 400 degrees. Scrub the sweet potatoes, place on a baking sheet and roast for 1 -1.5 hours – depending on how big they are. Oven roasting makes the sweet potatoes become sweet and caramelized. Wonderful!
- When cool enough to handle, peel the sweet potatoes, ( Tami’s tip: Toss those sweet potato peels into your air fryer for a few minutes and make a crispy snack out of them.) Place the peeled sweet potatoes into a high powered blender or a food processor. Split the vanilla beans and scrape the seeds into the container with the sweet potatoes, add bananas and pumpkin pie spice. Blend until smooth and creamy.
- Enjoy it served warm, room temperature or chilled. Serve it in pretty dessert dishes garnished with fresh pomegranate seeds or fresh raspberries. Fill your favorite plant based pie crust with the pudding for a lovely holiday dessert.
- You might even be able to process it in an ice cream maker and make pumpkin soft serve but I haven’t tried it yet!
Enjoy it served warm, room temperature or chilled. Serve it in pretty dessert dishes garnished with fresh pomegranate seeds or fresh raspberries. Fill your favorite plant based pie crust with the pudding for a lovely holiday dessert.
You might even be able to process it in an ice cream maker and make pumpkin soft serve but I haven’t tried it yet!
If you want to kick it up another notch fill your favorite plant based pie crust with Fall Pudding. Sprinkle some fresh pomegranate seeds or raspberries over the top.
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Please look into the risk of eating undercooked oats. These rolled oats should have been presoaked when whole prior to being flaked. Then they are not being adequately cooked in the short time they are in the oven for making the crust. Also concerning is the mixing of dates with beans. Oh my, talk about causing indeigestion. There is risk of developing autoimmunity to oats – especially if they are eaten raw/undercooked. I used to eat Museli (raw oats). Also tasted lots of oatmeal cookie batter in my time, but now I cannot tolerate oats, even when the whole groat is presoaked, gluten free and thoroughly cooked in a slow cooker with plenty of water. I was tested and show high intolerance to them. Just wanting to save you from having problems down the road. Best not to mix fruits and vegetables or fruits and beans in the same meal.
Thank you for sharing what works best for you. The whole food plant based doctors I follow do not subscribe to the ideas you have shared. I have no problems combining foods at my meals but, if not doing so works best for you I think that is fabulous! We are all our own experiment of one and must do what works best for us. What works best for me many not be good for you. I advise my readers that is it always best to consult with a whole food plant based doctor before making big dietary changes.
Hi Tammy!. Have you tried making this recipe with different kinds of sweet potatoes? Or is the orange one is best for this particular recipe?. Thank you!
In order for it to have that pretty pumpkin color you do need to use the garnet yams. However you don’t mind it being beige you could use other sweet potatoes.
Happy Healthy Cooking,
Tami, do you weight the garnet yams before or after oven baking?