Sweet Potato Chia Pudding Food
SWEET POTATO PUDDING
Steps:
- Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
- With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
- Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
- In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
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- Preheat the oven to 400 degrees and bake the sweet potatoes for 35-40 minutes, or until soft inside. Set aside and let cool. *Make chia seed pudding below while waiting for potatoes to cool.
- *Beginners Note: When making the chia seed pudding, choose a container with a tight-fitting lid, as you will want to shake it vigorously before refrigerating. I use a mason jar!
- Add the coconut milk, chia seeds, vanilla extract, cinnamon, and cloves to your container and attach the lid.
- Shake the container vigorously for 60 seconds. This will ensure all of the chia seeds are coated with liquid and there will be no clumps in your pudding.
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