Sweet Potato and Steamed Apple Pudding

With the holiday season upon us, dinner is not complete without a sweet finale to the meal. This Sweet Potato and Steamed Apple Pudding takes only a few minutes to prepare, and will make your friends (vegan and omnivore alike) very happy.

First, let me say this isn’t really a steamed pudding. But it is a pudding, and the apples are steamed, so there you have it.

The recipe was inspired by Jenné Claiborne of both Sweet Potato Soul and
The Nourishing Vegan. Jenné is brilliant and a complete delight, and I was lucky enough to meet her in person this past August in New York City. She taught one of our classes at Main Street Vegan Academy, where I was completing an intensive week of training.

Jenné’s recipe was originally the filling for her favorite Sweet Potato Pie, but as she shares, it was so good all by itself, she began making it without the crust, too. And it’s not only delicious, but easy too.

In this version, I’ve added apples, to create a light, fluffy texture, and to lend a little tartness to a sweet finish.

Allow enough time for the pudding to chill very well before serving. And for even more holiday flair, garnish with bit of Coconut Whipped Cream!

SWEET POTATO AND STEAMED APPLE PUDDING

Servings: 6
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2 medium sweet potatoes
2 tart apples, peeled, cored, and sliced
1/4 cup water
1/2 cup maple syrup
2 teaspoons cinnamon
1/2 teaspoon apple pie spice
2 teaspoons vanilla

Garnish with Coconut Whipped Cream (optional)

Instructions

Bake sweet potatoes in oven or microwave until tender. Allow to cool long enough to peel the skin away and scoop the flesh into a bowl. Set aside.

Place apples and water into a saucepan. Bring to a boil. Cover, reduce to simmer, and steam for about 3 or 4 minutes or until apples are soft. Remove from heat. Add maple syrup, spices, and vanilla.

Combine the apples with the sweet potatoes. Process mixture in a blender or food processor until smooth and creamy. Scoop mixture into dessert dishes. Allow to rest on the counter for a few minutes if still warm. Cover dishes, and refrigerate.

Serve well chilled. Garnish with Coconut Whipped Cream, if desired.

(Inspired by recipe from Sweet Potato Soul by Jenné Claiborne)