Healthy Nutritious Recipes

SWEET POTATO PUDDING

• 2 lb/1 kg Sweet Potato Peeled and Grated
• 4 oz/225 g Brown Sugar
• 4 oz/225 g Grated Fresh Coconut or Dessicated Coconut
• 1 oz/50 g Grated Fresh Ginger
• 2 x 400 ml Tins Coconut Milk
• 2 tsp Ground Cinnamon
• 1 tsp Fresh Grated Nutmeg
• 1 Vanilla Pod Scraped and Seeded or I tsp Vanilla Extract                                                                                                                        

Nutrition: Sweet potatoes are so packed with nutrients and vitamins, they are an incredibly versatile vegetable. Whilst going well with almost any food, they can also be served as a dessert or as a main meal. There are not many vegetables that can boast that. They are very rich in Vitamin-A, in the form of beta-carotene, which is a very powerful antioxidant (all orange fleshed fruits or vegetables are very powerful antioxidants). They are also a very good source of Vitamin-C, manganese, copper, Vitamin-B6, potassium and iron. They are a good source of fibre (when eaten with their skin, Sweet potatoes have more fibre than oatmeal), and with the lowest glycaemic index of any root vegetable, they are excellent for diabetics, also the lower the glycaemic index of a food the less it will cause weight gain, so it is also excellent for people on a diet!

The Centre for Science in the Public Interest, ranked the sweet potato as number 1 in nutrition of all vegetables, more than double it’s closest rival, spinach!

This dish is very similar to sweet potato pie, but with the added advantages of being wheat free, dairy free and suitable for vegan’s, due to the lack of pastry and eggs.

To cook, simply mix all the ingredients in a large bowl. Pour into a large baking dish such as a lasagne dish and press into the dish. Bake in a preheated oven at 180c/350f for approximately 1 hour, or until golden on top and firm to the touch. This is delicious served with my coconut sorbet and cardomon syrup.