Thursday, November 17, 2011

Sweet Potato Cashew Swirl Pudding

I am Thankful for sweet potatoes! This is a time of year where we can stop and think about things for which we are thankful. Obviously we would put family and friends at the top of the list. So, why not show them how much you appreciate them by making up some Sweet Potato Cashew Swirl Pudding for them to enjoy. This is a sweet delight that can easily replace the longer task of making sweet potato pie. You may want to double the recipe because it is so tempting to sample as you go.

Sweet Potato Cashew Swirl Pudding
Prep Time: 30 min
Serving Size: 2-4

Sweet Potato Pudding
2 1/2 Cups Sweet Potato Puree (Canned or Fresh)
6 oz Silken Tofu
1/4 Banana (Ripe)
8 Medjool Dates
1/2 Cup Water
1 tsp Vanilla
1/4 tsp Nutmeg (or to taste)
1/4 tsp Ground Cloves (or to taste)
1/2 tsp Ground Cinnamon (or to taste)
1/4 tsp Ground Ginger (or to taste)
Cashew Swirl Cream
1 Cup Raw Cashews (Soaked in Water for 2 or More Hours)
1/4 Cup+ Water or Coconut Milk
2 Tbsp Maple Syrup (Grade A or Light Amber)
1/2 Juiced Lemon (or 2 tsp Lemon Juice)

Note: Soak Raw Cashews for 2 to 24 hours in water.
Sweet Potato Pudding
In a high powered blender mix Sweet Potato Puree, Tofu, Banana and Water. You may have to use the tamper a bit to get things moving nicely. Add a little more water if necessary. Add Dates and spices and gradually increase the blade speed until it's on high. Mix with the tamper as you go to break up the bigger chunks of the dates. Pour into a bowl and clean out your blender.
Cashew Swirl
Add Soaked Cashews, Water or Coconut Milk, Maple Syrup and Lemon Juice to the blender and gradually increase the speed of the blades until on high. Use your tamper to move things around if necessary. Pour into a small bowl.
Add a small spoonful of the Sweet Potato Pudding to the bottom of a clear glass or bowl (I used my ice cream glass ware). Alternate the Cashew Swirl Cream with the Sweet Potato Pudding until full. Add a few small (blueberry sized) dollops of Cashew Swirl on top of the last Sweet Potato layer. Use a toothpick or skewer to move the Cashew Swirl Cream around into artful Swirls. Enjoy your yummy pudding!

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