Sweet Potato Coconut Pudding

• 1 large sweet potato, baked and peeled, (partially cooled is best)
• 1 cup coconut cream ^[2]
• 1/2 cup water
• 1/2 cup maple syrup ^[3]
• 3 organic eggs ^[4]
• 1/4 cup egg ^[4] whites
• 2 tablespoons coconut flour ^[5]
• 1 heaping teaspoon cinnamon ^[6]
• 1/4 teaspoon nutmeg ^[7]
• 1/4 teaspoon ginger ^[8]
• 1/8 teaspoon allspice
• 2 tablespoons unsweetened shredded coconut ^[9]
• Pinch sea salt ^[10]
• 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.

Charlene from Wareham, MS just won $50 for this recipe and photo! Submit yours here ^[11].