SERVES 4
INGREDIENTS:
1 large sweet potato or yam, peeled and diced
½ teaspoon salt
¾ cup coconut milk
2 eggs
1 tablespoon erythritol
1 tablespoon maple syrup
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
PREPARATION:
1. Preheat the oven to 350 degrees F.
2. In a large saucepan, place the yam and just enough water to cover, and add salt. Bring to a boil, then turn down to simmer and cook till the yam is tender, about 20 minutes. Drain and cool.
3. When yam is cool, combine the yam and all ingredients except for coconut whipped cream in a food processor or blender and mix until smooth.
4. Divide the yam mixture among four small oven-safe soufflé dishes. Place the soufflé dishes in a towel-lined 8 x 8–inch pan. Fill the pan with very hot water, about 165 degrees F, until about halfway up the soufflé dishes. Place in the oven and cook for 30 minutes till the pudding is set.
5. Remove the pan from the oven, but allow the soufflé dishes to stay in the hot water for another 15 minutes to finish the cooking. Remove from the water and chill thoroughly, about 1 to 2 hours.
6. Garnish with Silky Coconut Whipped Cream and a pinch of ground cinnamon.
NUTRITIONAL INFORMATION PER SERVING: 93.8 calories, 3.9g protein, 12.2g carbohydrates, 1.4g fiber, 3.3g sugar, 3.2g fat, 1.1g saturated fat, 93.0mg cholesterol, 94.8mg sodium