Blender

Baked Sweet Potato and Soy Milk Pudding

  • Dessert

Say hello to the best sweet treat with just the right amount of jiggle. This sweet potato and soy milk pudding has a lush caramel sauce the whole family will love.

  • Servings 6
  • Preparation
  • Cooking

Ingredients

Pudding Ingredients

  • 1 1/2 (6.3 oz) baked sweet potatoes, peeled and cut in half
  • 1 1/4 cups soy milk
  • 2 large eggs
  • 1/3 cup granulated sugar
  • Cinnamon to taste
  • Butter to coat a mold

Caramel Sauce Ingredients

  • 1/5 cup granulated sugar
  • 1 tbsp water
  • 1 tsp water (additional)

Directions

  • Preheat oven to 300℉.
  • Coat the mold with butter.
  • Make the caramel sauce by placing granulated sugar and 1 tablespoon of water in a pot and heat. When the sauce starts to change to a caramel color, add 1 teaspoon of water (be careful not to burn the sauce too much) and pour it into the mold.
  • Place the pudding ingredients into the blender container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to "10" . Blend for 1 min.
  • Pour the pudding mix into the mold and set the mold inside a shallow roasting pan with boiling water to reach halfway up the sides of the mold. Bake at a 300℉ for about 45 to 50 minutes. (Adjust baking times accordingly)
  • Once baked, place it in the mold and float it in cold water until it is sufficiently cooled, then remove it from the mold and serve in a bowl.

SOY MILK PUDDING: YOUR NEW FAVORITE SWEET POTATO DESSERT

When it comes to sweet potato recipes, they typically get lumped into the Thanksgiving camp. Sure, sweet potato casserole is delicious – but the humble and rustic sweet potato has way more tricks up its sleeve. What makes the sweet potato perfect for dessert is the subtle sweetness it already has on board. It only takes a little granulated sugar to tickle your sweet tooth in the same way full-sugar desserts do. 

This sweet potato pudding gets a silky texture and just a little jiggle from the addition of eggs and soy milk. Once all the ingredients are blended to a glossy smoothness in your Tiger blender, you’ll bake in a hot water bath (using a shallow roasting pan) until perfectly set. It’s divine. But, it’s also gotta be said, the co-star of this particular show is the caramel sauce.

HOW TO MAKE CARAMEL SAUCE

Simply place granulated sugar and water into a pot and heat on the stovetop. As the temperature rises, your sugar will boil and eventually start to brown. It’s that browning that produces the sweet, dark magic we associate with caramel. But be careful! There’s a very fine line between perfect caramel and excessively burnt sugar. Keep a little extra water on hand to bring the temperature down if needed. And don’t be afraid to take a second pass at making the caramel sauce if your first attempt goes sideways.

Our favorite part of this soy milk laced sweet potato pudding is that the caramel sauce goes into the baking molds before everything else. Come to think of it, you might consider this luscious dessert as a sweet potato flan!

Pro-tip: If you want to make a dairy free pudding, use vegan butter or extra virgin olive oil to grease your baking molds instead of the butter.

Products used in this recipe

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