Friday, January 18, 2013

Paleo Carrot & Sweet Potato Pudding

And I now proudly present... part two of last night's comfort food feast. This carrot and sweet potato pudding paired perfectly with our bacon-wrapped pork; it's a bit reminiscent of my kids' beloved pumpkin pudding, yet healthy enough for a side dish.

How, you might ask? The natural sweetness of the carrot eliminates the need to add any additional sweetener. While it tastes good enough for dessert, this pudding is literally just vegetables, eggs and some spices.

I chose to keep things simple by just sprinkle some raw chopped pecans and cinnamon on top before baking. I'm thinking, though, you could go one step further and actually stir nuts, raisins, and shredded coconut into the pudding itself.

This dish has amazing Thanksgiving table potential, while still being easy enough to whip up on a weeknight. One word of caution, though: if you don't have a Vitamix or other large, high-speed blender, I suggest working in batches with your food processor. You really want to ensure a smooth texture to your pudding, and don't want to overload your machine!

Paleo Carrot & Sweet Potato Pudding

3 medium sweet potatoes, peeled and chopped into chunks
6 large carrots, peeled and chopped into chunks
1 can coconut milk (you might not use the whole can)
3-4 tbs. coconut oil or butter (for Whole30, use coconut oil or ghee)
1/2 tsp. salt
4 whole eggs, plus 2 yolks
3 tsp. cinnamon or pumpkin pie spice
1/2 tsp. cloves, allspice or nutmeg (if using cinnamon)

Preheat oven to 350. Toss sweet potato and carrot chunks in a large greased baking dish. Drop dollops of butter or coconut oil on top, and sprinkle with salt. Bake for 30-40 minutes, or until vegetables are soft. Allow to cool.

Put cooled sweet potatoes and carrots in a high-powered blender or (working in batches) into a food processor. Gradually add coconut milk until the mixture comes together smoothly. I wound up using just short of a whole can of coconut milk to accomplish this.

Once your mixture is smooth, add eggs and seasoning. Mix again until well-blended. Pour mixture back into the baking pan you first used, and top or mix in nuts, raisins, coconut etc. as desired. Bake for 40-45 minutes or until the center to the pudding is somewhat firm.

7 comments:

  1. Sounds yummy! I am just starting my first Whole30, and I'll have to give this a try during the next month.

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  2. I'm trying this recipe out tonight...it sounds amazing! Do you bake the pudding itself at the same temp as you baked the sweets/carrots at? 350?

    Thanks!!

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  3. Thanks for the feedback ladies. Yes, Debbie... you do leave the oven at the same temp (350). Hope you enjoy it!

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  4. I guess I'm delayed in responding, but that was DELICIOUS! And I can't wait to make it again for Thanksgiving! It's nice and custard-y and such a tasty paleo treat, thanks for sharing it!

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    1. I love to get feedback... so glad you liked it!

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  5. I can't have eggs so do you think I could do the chia seed egg replacement?

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    1. hmmm… this one might not get the same fluffy texture with an egg replacement, but you could certainly give it a try! I'm sure the flavor would still be great.

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