SWEET POTATO PUDDING

 

Ingredients:

• 12 oz. Sweet potatoes,
• 1 teaspoon vegetable based margarine, or other vegetable oil spread,
• 1 cup non-dairy creamer,
• 1/2 cup Splenda, packed,
• 2 tablespoons vinegar,
• 2 teaspoons baking soda,
• 1/2 teaspoon ground cinnamon,
• 1/2 teaspoon salt,
• 1 tablespoon Vanilla,

Garnish:

• Non-dairy whipped Cream, for serving as edible garnish, if pareve, or
• Whipped-cream, for serving as edible garnish, if dairy, 

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Evenly prick the sweet potatoes in several places with a fork, and place them on a baking sheet. Bake sweet potatoes in an oven for 50 minutes to an hour, or bake until you can easily pierce them with a fork. Let cool.
3. Grease 4 1-cup oven proof custard cups with margarine or other pareve cooking oil.
4. Peel the sweet potatoes, cut into chucks, and place them in a blender. Add the non-dairy creamer 🥛, Splenda, cinnamon, salt, and vanilla.  Add baking soda and vinegar, one tablespoon of vinegar cascading into one teaspoon of baking soda at a time, until each cascade reaches the bottom of the mixture; while blending the addition of each vinegar and baking soda mixture in the blender.  Blend well until smooth.
5. Pour 3/4 cup of custard mixture into each custard cup. Place the filled cups on a baking sheet and bake, at 350 degrees Fahrenheit,  for 25 to 30 minutes, until the pudding is golden browned and buffed.
6. Serve warm or chilled, with non-dairy whipped cream as an edible garnish if pareve