Sweet Potato Custard
October’s Beauty Detox assignment was to create our own version of Kimberly Snyder’s Sweet Potato Custard. By blending cooked sweet potato with tapioca, I was able to achieve that light and creamy texture of a traditional custard without any of the eggs or milk. This vegan sweet potato custard is sweetened with a touch of maple syrup and topped with whipped coconut cream (see recipe below).
Pretty much the only time I ever really eat custard is when it’s part of a prix fixe menu, so in my mind it’s a fancy dessert even though it really couldn’t be more simple. And this sweet potato custard isn’t any different. I kept it easy by baking the custard, which avoided having to stand over the stove stirring the tapioca.
Tapioca isn’t typically baked, but I decided to go ahead and bake this custard in a water bath just like a classic custard. Usually this method is used to prevent the egg from overcooking and curdling the custard, and while this recipe doesn’t contain any egg, I thought it might prevent the outside of the custard from cooking too quickly. I wanted to make sure that this sweet potato custard had a consistent creamy texture throughout, and the water bath did the trick. I refrigerated my custard before removing the ring molds just to be extra sure that it would hold together. By ring molds I mean tin cans, since I couldn’t find my ring molds anywhere. The tin cans did the trick, so remember that for the next time you’re desperately in search of a ring mold! Or, you know, use a ramekin.
- 1 large sweet potato, chopped
- 4 tbs tapioca flour
- ¼ cup coconut milk
- 3 tbs maple syrup
- 1 tbs vanilla extract
- coconut whipped cream, walnuts, and maple syrup for serving
- Preheat oven to 350F
- Bring water to a boil in a medium sauce pan
- Add sweet potato and simmer until very tender (10 minutes)
- Place all ingredients in a food processor or blender and combine until completely smooth
- Fill ramekins or other oven safe food molds and place in a larger casserole dish
- Add boiling water to larger casserole dish to ⅔ of the height of the ramekins
- Carefully place in oven and bake for 25-30 minutes
- Allow to cool completely before serving
Coconut Whipped Cream
- 1 can full-fat coconut milk
- 2 tbs powdered sugar
- 1 tsp vanilla extract
Directions: Cool coconut milk in fridge overnight. When ready to use, flip can over and open. Pour off liquid and retain leftover cream. In chilled bowl, use a hand-mixer to mix coconut cream, sugar and vanilla until it becomes nice and fluffy. Store leftovers in the fridge, and re-whip before serving.