Baked Sweet Potato Custard! Perfect for the entire holiday season, and definitely delicious.
I’ve been having fun creating all kinds of versions of this dessert over the last few weeks – using different pans and baking dishes, with (and without) a variety of other ingredients (including a streusel topping). We’ve enjoyed them all.
But I hit the jackpot with this little ramekins version!
Great texture…fabulous flavor…this one checks all the boxes. All of my in-home testers (even non-vegans) wanted seconds, and that’s always a good sign.
There are lots of ways to prepare sweet potatoes, but I highly recommend roasting them for the richest, and most buttery-smooth texture (instructions below).
And this homemade whipped cream is the glorious final touch. Thanks to Julie from TheSimpleVeganista.com for her brilliant “sweet cream” inspiration. It’s as simple as it sounds too – primarily cashews and dates, but will really make any holiday dessert extra special.
I cannot wait for you to try this recipe! Please enjoy, and happy holidays! xo
BAKED SWEET POTATO CUSTARD WITH CASHEW WHIPPED CREAM
Sweet Potato Custard
3 or 4 medium sweet potatoes (to yield 2 cups after roasting)
1/2 cup soy milk
1/3 cup date syrup
1/4 cup tapioca flour OR 2 tablespoons organic cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 1/2 teaspoons pure vanilla extract
Whipped Cream
1 cup raw cashews
3/4 cup water
10 Deglet Noor dates, pitted
2 teaspoons pure vanilla extract
pinch of salt
Instructions
Preheat oven to 400 degrees.
Scrub sweet potatoes, and slice off the ends. Place in a roasting pan, and bake until fork tender (around 50 to 60 minutes usually). Remove pan from oven. Allow sweet potatoes to cool completely before proceeding. When cool enough to handle, remove skins. Measure 2 cups and set aside.
Preheat oven temperature to 375 degrees.
To a high-powered blender (like a Vitamix) add custard ingredients (sweet potatoes, milk, date syrup, tapioca flour or cornstarch, cinnamon, baking powder and vanilla). Process the mixture for a few minutes until extremely smooth.
Divide batter evenly among 8 ramekins (mine are 5-ounce size).
Bake for about 30 minutes, or until just about firm to the touch. Remove from oven, and place on rack to cool.
Once cool, cover and refrigerate. Serve with chilled whipped cream.
To make whipped cream:
To a high-powered blender (like a Vitamix) add cashews, water, dates, vanilla, and salt. Process until creamy and super smooth. (Stop and scrape down the sides if needed.) Once super creamy, refrigerate until ready to serve.
* Whipped cream recipe adapted from TheSimpleVeganista.com.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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