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Recipe for Southeastern Sweet Potato Corn Pudding
(Dairy-free, Gluten-free, Refined Sugar-free)
Southern cuisine is one of America's greatest treasures. Sweet potato pie, corn pone, buttermilk biscuits, grits, southern greens, pecan pie, peach cobbler, the list goes on and on. Often, Southern food is made from very healthy core ingredients, straight from the farm. However, so often, these wholesome core ingredients are combined with not so healthy flavor boosters like cream, mayo, ham hocks, and bacon. This pudding is a kinder, gentler, healthier take on the classic sweet potato souffle. I've traded soy milk for cream and swapped non-hydrogenated margarine for butter. Fresh corn kernels create fantastic texture, and grated ginger gives it a delicious modern twist.
2 cups boiled mashed sweet potatoes
2 Tbsp. non-hydrogenated margarine (try Earth Balance Natural Buttery Spread)
1 cup soy milk
1/4 cup agave nectar
1 1/2 tsp. grated peeled ginger
1/4 tsp. cinnamon
1/2 tsp. sea salt
1 cup raw sweet corn kernels
2 Tbsp. cornstarch dissolved in 1/4 cup soy milk
3 eggs, beaten
Preheat oven to 350 degrees. Combine sweet potatoes, non-hydrogenated margarine, soy milk, agave nectar, ginger, cinnamon, and salt. Beat well. Fold in corn. Add cornstarch, stirring well to combine. Mix in beaten eggs. Pour into a well-greased 8"x10" baking dish. Bake 40 minutes until set so that a knife or skewer inserted into pudding comes out clean.