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Sweet Potato-Coconut Pudding
Enjoy a low-glycemic treat tonight for dessert. If you like you can substitute stevia for the agave.
serves 4-5
1 large sweet potato, baked and peeled, (partially cooled is best)
1 cup coconut cream
1/2 cup water
1/4 cup agave nectar or maple syrup
2 organic omega-3 eggs
1/4 cup egg whites
1/4 cup silken tofu or another egg
2 tablespoons coconut flour
1 heaping teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
2 tablespoons unsweetened shredded coconut
Pinch sea salt
Pinch baking powder
2 packs stevia powder
Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
Coconut Whipped Cream
Preheat oven to 350 degrees Fahrenheit.
Coat a 7" x 11" glass baking pan with healthy nonstick cooking spray.
Put all ingredients into a food processor; process until smooth scraping down sides with a rubber spatula and processing again for consistency.
Spread mixture into baking pan. Bake for 40 minutes.
Spoon pudding into serving dishes. Dust with cinnamon/sucanat. Serve with coconut whipped cream.
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