Sweet Potato Rice Pudding Recipes

VEGAN SWEET POTATO-RICE PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Remove sweet potatoes from the oven and remove skin when cool enough to handle.
• Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.

SWEET POTATO RICE PUDDING

Steps:

• • To cook the sweet potatoes or yams: peel, cut into pieces, and steam. Blend the cooked sweet potato and soymilk or milk in a blender with the stevia extract. • Place the rice in a medium-size, heavy-bottomed saucepan. Pour the blended potatoes and milk into the pan. Cook over medium-low heat for about 20 to 30 minutes or until the pudding is thick and creamy. Add the vanilla, spices, and salt, and stir. Cook a few minutes longer. Add a little more milk, and cook longer if necessary. This pudding is excellent served warm with Cashew Cream. TO MAKE WITHOUT SWEET POTATOES, USE: 2 cups soymilk or milk 1 teaspoon lemon juice 1/2 teaspoon stevia extract 2 cups rice 1/4 teaspoon cinnamon Pinch of salt

SWEET POTATO RICE PUDDING

Steps:

• 1. Stir rice and vegetable oil spread into a slow cooker coated with cooking spray.
• 2. Puree the sweet potatoes, coconut, coconut milk, brown sugar, cinnamon, and allspice in a blender.
• 3. Transfer to cooker and add apricots, almond milk, and cream. Stir.
• 4. Cover. Cook on HIGH setting, stirring halfway through, for 2 to 2-1/2 hours, or until creamy. Serve with a dollop of whipped cream sprinkled with cinnamon.