Sweet Potato Coconut Pudding

• 1 large sweet potato, baked and peeled, (partially cooled is best)
• 1 cup coconut cream
• 1/2 cup water
• 1/2 cup maple syrup
• 3 organic eggs
• 1/4 cup egg whites
• 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

• Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
• Coconut Whipped Cream

Preheat oven to 350 degrees ºF.

Coat a 7″ x 11″ glass baking pan with coconut oil.

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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