This seductive sweet spud dish is ‘sweet as’, hence the name. Now, never fear dear readers, I’m will not keep going on like;
a) I own a surf board,
OR
b) I call everyone ‘bro’
The ‘sweet’ talk (sorry) ends here.
Let’s get down to business. This pudding is orgasmic. It is a gastronomical delight. You will groan with pleasure as you devour each spoonful. Why? Because the consistency is identical to that of commercial custard cups; gloriously gelatinous, sensationally smooth, comfortingly creamy and satisfyingly sweet. Yep, a cow- (or goat-, camel-, alternate mammal what have you-) free treat that doesn’t skimp on indulgence for a second. In-fucking-credible! In purple sweet spuds I trust.
Now, let’s talk benefits. How’s this for a line up?
- Rich in poo-pushing resistant starch (it resists digestion in the small intestine and becomes fuel for your colon bugs. Uh-maz-ing!
- Loaded with antioxidants – evident by the naturally purple hue of the spud flesh. Antioxidants prevent cellular damage and inflammatory stress. They are nutritional molecular heroes!
- For a simple dish this pudding is comprised mostly of complex carbohydrates. This does not mean that said carbs sit around reading poetry and discussing philosophy. Their complexity lies in their chemical structure; many glucose molecules join together to create a complex carbohydrate (also known as a polysaccharide). Polysaccharides take longer to be digested; providing satiety and slow-burning energy whilst sparing you the perils of taxing insulin spikes and blood sugar rollercoasters – especially seeing as we’re pairing them with amino and fatty acids, which further regulate appetite and hormones. De-fucking-lightful. In nutritional biochemistry I also trust.
- Sweet spuds contain a hefty load of potassium – required for the conduction of electrical impulses. Such impulses in turn allow us to think and move. I just have to throw this in here; such movement includes our incredible bowels. If you want this all-reverent structure pumping poo-poopy-doo out of you without any dramas, then potassium – along with his electrolyte pals sodium, magnesium and calcium – are groovy constituents to get nutritionally acquainted with.
Yet enough (for now) with me doing yet another promo for bowel health. I just want to share this recipe already, because it’s a chameleon that works for brekkie (comparable to a blended porridge or chia pudding), lunch (resembles a thick, chilled soup), dinner (technically just a massive bowl of veggies) or dessert (sweet, creamy, rich, indulgent).
I only have one word – my favourite word – to repeat, yet again; fucking glorious. Okay, that’s two words, but if I wrote it like this; fucking-glorious, it becomes one. FUCKING-GLORIOUS; in hyphens I also, also trust.
Sweet As Spud Pudding
Ingredients
- 1 large purple sweet potato*
- 1 cup Pure Harvest Coco Quench**
- 1 Tablespoon Inca Inchi Seed Butter***
Method
- Cut spud into large chunks (about 5) and place on a bakingtray lined with toxin-free, biodegradable baking paper (‘If You Care’ is the brand I use)
- Bake at 180 degrees for 45 minutes or until soft.
- Transfer to a glass container and chill overnight.
- To assemble pudding, peel spuds (eat the skin -it’s full of fibre and makes a tasty pre-pudding snack) and blend in a food processor or blender with milk and nut/seed butter until smooth and creamy.Pour into a bowl (have fun carefully and safely cleaning out the blender with aspoon or your finger – beware of blades, be cautious) and enjoy.
- Side note, I added an ocean mineral powder to my first batchand it turned the pudding an aquamarine colour. It was beautiful and made mefeel like a mermaid.
Notes
*Available at Asian Grocers and even some supermarkets or farmers markets
**Not sponsored – this is just mine and mum’s favourite milk. Feel free to use homemade coconut milk or your favourite additive-free, non-GMO plant-based ‘milk’ in place of Coco Quench
***Or your favourite nut/seed butter such as peanut or tahini