This makes a great holiday dessert. You can serve it plain or with a little whipped cream, crème fraîche, or vanilla ice cream on top or on the side.

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  • Preparation Time

    25 minutes

  • Cooking Time

    3 hours

  • Difficulty Rating

    1

  • Serves

    8

Total Shares 0

Ingredients

  1. 2 sweet potatoes, large
  2. 3 cups / 720 ml organic grass-fed or vegan milk
  3. ½ cup / 60 gm cornmeal or almond meal
  4. 2 Tbsp. / 30 gm pasture-raised butter or vegan buttery spread
  5. ½ tsp. / 1 gm Stevia or monk fruit sweetener
  6. ¼ tsp. / 1¼ ml Stevia syrup or liquid Stevia, or monk fruit dissolved in equal part water, or coconut nectar
  7. 1½ tsp. / 5 gm cinnamon
  8. ½ tsp. / 1 gm ground ginger
  9. ½ tsp. / 1 gm nutmeg
  10. ½ tsp. / 3 gm sea salt
  11. 3 omega-3 or grass-fed eggs or 1½ Tbsp. / 12 g flour-based vegan egg replacer mixed in 6 Tbsp. / 90 ml water
  12. ½ cup / 120 ml organic soy or Greek yogurt
  13. ½ cup / 60 gm walnuts

Directions

  1. Preheat your oven to 400°F / 200°C.
  2. Pierce the sweet potatoes all over with a fork, then wrap them in foil. Bake in your oven for an 1½ hours.
  3. Remove from the oven and let stand to allow cooling completely. Unwrap and slice the baked potatoes in half, return the pieces to the oven.
  4. Reduce the temperature to 275°F / 135°C, and bake for about 10 minutes more. Scoop the flesh out; combine with milk and process in a blender until smooth.
  5. Transfer the blended mixture into a heavy pan over medium heat. Stir in the cornmeal; bring to a simmering boil, while whisking briskly.
  6. Lower the heat to medium-low; continue to cook for 10 minutes more to obtain a thick consistency.
  7. Turn off the heat and stir in the butter/spread, sweetener, salt, and spices. Mix to blend well. Let stand to cool.
    *If using eggs
  1. Beat them in a small bowl. Add to the beaten eggs or replacer ½ cup cornmeal mixture and beat again.
  2. Pour this mixture into the rest of the batter, and beat together well.
  3. Stir in the yogurt, then pour the batter into a greased baking dish; sprinkle the top with walnuts. Bake at 270°F / 130°C for 2 hours.

    4. Serve warm. Top with ice cream or frozen dessert (½ cup / 120 ml = 1 sweet exchange) or whipped dairy or soy cream, if desired (Tbsp. / 30 ml cream = 1 fat serving).

Serving Size: 1 cup / 240 g

Exchanges per Serving: 1 Carb, 1 Protein, ¾ Fat

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Comments 25

  5. Maybabe

    This is quite good! I used “Monk Fruit in the Raw” to sweeten, and omitted the syrup. Also added a teaspoon of natural vanilla flavoring. The sweetness of the sweet potatoes was enough. I find this dish is best served warm. I used cornmeal, as in the recipe, but next time I will substitute with whole brown rice flour, as Ossie suggested to Katie. P.S. This is delicious with a spoon of real whipped cream on top 😀

  8. Ossie-Sharon

    Hi, LizaBean. A serving size is 1 cup or 240 grams. Each serving yields the exchanges listed above, which translate to about 15 grams of carbohydrates, 10 grams of protein, and 8-9 grams of fat. You can take advantage of the “Fewer Servings” function to resize the recipe.

  9. Only17

    Ossie, I’m wondering if the cornmeal can be substituted. I have issues with seeds and nuts, the smaller the harder it is on my diverticulitis, and I don’t think corn meal dissolves before it reaches problem areas. ,! So it would have to be a smooth flour of some sort. I can’t eat quinoa either for an example. I would love to try this it sounds so good and nice and low on all counts.

  10. lizabean

    This recipe makes a lot; i am wondering what a serving size is? It says it serves 8 but if I divide this into 8 it still seems like a pretty big portion. Am I doing it right? Doing want to eat too much

  11. Ossie-Sharon

    Regarding sweeteners: If you don’t like Stevia, you can substitute with monk fruit sweetener. Agave does have a low glycemic index, but it is a bit hard on the liver and can lead to high blood fats.
    If you are using Stevia, the syrup is made by mixing equal parts Stevia powder and water, and boiling it for 5 minutes.

  17. DianaO

    I am a UK reader too. You can get cornmeal in healthfood shops (it is yellow). It is also sometimes sold as Pollenta, but do not get the ready-to-eat or instant pollenta, which is in the form of a paste. Or maybe you could substitute good old british cornflour(white), but this may be somewhat frowned upon by the creators of this diet, as it is probably highly refined (and therefore not as nutritious as proper cornmeal.

  21. FrancesJill

    Stevia is readily available in UK in supermarkets – Canderel now produces a version in a green bottle, also as Truvia, and lots of other stevia based sweetners – usually with green packaging along with the other sweetners. Good luck

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